Salmon Confit with Mango and Apple

In the final duel of the third season of the cooking competition Slovenia, 26-year-old Sara Rutar and 20-year-old Elvis Kudić competed for the prestigious title and a substantial cash prize. We present to you the recipe for Saras appetizer, which earned her a remarkable 26 points from the judges.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 3

Ingredients

Apple chutney

  • pieces Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 1 piece Apple, fresh

  • 2 spoons Honey

  • pieces Salt, table

  • pieces Juice, lemon

  • pieces Spices, caraway, seeds

Crumble

  • pieces Fish, salmon

  • 100 g Pine nuts

  • 100 g Pistachio

Mango sauce

  • 1 piece Mango, fresh

  • pieces Salt, table

  • pieces Juice, lime

Marjoram foam

  • 0.5 l Sweet cream

  • 4 pieces Caraway, fresh

  • 100 g Cheese, Parmesan, grated

  • pieces Salt, table

Romanesco

  • pieces Cauliflower, fresh

  • pieces Butter, unsalted

  • pieces Salt, table

Salmon fillet

  • 270 g Fish, salmon

  • 4 spoon Sugar, brown

  • 4 spoon Salt, table

  • 1 handful Dill, fresh

  • pieces Lemon zest, fresh

  • pieces Oil, plant, sunflower

  • pieces Oil, olive

shrimp

  • 3 pieces Fish, shrimp

  • pieces Salt, table

  • pieces Juice, lime

  • pieces Oil, olive

Steps

  1. Salmon fillet: Remove the skin from the salmon fillet and dry it thoroughly with paper towels. In a baking dish, place sugar, salt, grated lemon zest, and pepper. Mix the ingredients in the dish slightly and spread them evenly. Add the salmon fillet to the dish and rub it thoroughly with the mixture on all sides. Weight the seasoned salmon with another dish and refrigerate for at least 20 minutes to marinate.

  2. Rinse the marinated fillet under cold water and dry it well with paper towels. Cut it into cubes, place them in a baking dish, and completely cover with oil. Place the dish with the salmon in the oven preheated to 75°C for 20 minutes. Carefully remove the salmon cubes from the oil and place them on paper towels to drain excess oil. Season with salt flakes before serving if desired.

  3. Fennel foam: In a pot, add cream, sliced fennel, and grated fennel. Heat until the cream is warm, but be careful not to let it boil. Season with salt and pepper before serving and strain twice through a fine sieve. Pour the strained cream into a siphon.

  4. Apple chutney: Chop the onion and sauté it in heated oil. Add diced apple, sauté a bit more, season with honey, and add a little water. Add some lemon and orange juice, salt, pepper, and fennel seeds and star anise (the chutney should be just the right balance of sour, sweet, and salty). Cook until the onion and apple soften, then remove the star anise and roughly blend the ingredients.

  5. Mango sauce: Peel the mango, cut it into pieces, and add it to a pot. Pour in lemon juice and 100 ml of water. Season with salt and cook for 10 minutes until the fruit softens, then blend and strain to achieve a smooth sauce.

  6. Romanesco: Cut the romanesco into beautiful florets and blanch in salted water for no more than 2 minutes, then drain and quickly cool in cold water. Drain the florets before serving, sauté in melted butter, and season with salt.

  7. Crumb: Place the salmon skin between two sheets of parchment paper, season with salt and pepper, and add a little olive oil. Weight it down and bake for about 15 minutes in an oven preheated to 180°C. Dry roast pine nuts and pistachios in a pan. Coarsely chop the roasted ingredients. Add the crispy baked skin and finely chop or grind everything together.

  8. Shrimp: Clean the shrimp, wash them, and marinate in a mixture of salt, pepper, lime juice, and olive oil. Quickly sear the marinated tails and finally coat them in the crumb mixture.

Nutrition Information (Per 100g)

  • Calories: 211.85 kcal
  • Fat: 16.03 g
    • Saturated Fat: 6.94 g
  • Carbohydrates: 10.24 g
    • Sugars: 5.79 g
  • Protein: 6.98 g
  • Fiber: 1.75 g