Ingredients
Cucumber / Lime gel
- 1 Continental Cucumber
- juice / zest of 1/2 lime
- 2.25 gram agar agar
- salt
Lime and White Balsamic Dressing
- 65 gram olive oil, (1/4 cup)
- juice 1/2 lime
- .5 tsp Dijon mustard
- 2 tsp white balsamic
- salt, (To taste)
Pickled Dill:
- 4 sprig Dill
- white balsamic viengar, (1/2 cup)
- sugar, 1/2 cup
- salt, to taste
Confit Salmon
- 3x 200g salmon portions, Skin on
- 1 litre olive oil
Apple and Radish Salad
- 1 --- small granny smith apple
- 2 Radishes
- 1 baby fennel
- 2 sprig fresh mint
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Heat oven to 180C.c
- Cut skin carefully from salmon pieces
- Cut cucumber into pieces that will fit through hole in lid then juice on speed 10 for 30 seconds - 1 minute until juiced
- Add remaining ingredients and butterfly Whisk for 3 minutes , 100 degrees, until the mixture starts to boil
- Place in a small shallow baking container in fridge to set.
- Place mixture into stick blender or similar then process until smooth. Transfer gel to a piping bag and set aside in the fridge until dinner is ready to serve.
- combine ingredients in the thermomix bowl and stir speed 6 to combine. Set aside in fridge.
Describe the preparation steps of your recipe
- To cook the salmon skin, place salmon skin onto paper lined baking tray. Sprinkle with salt and cover with baking paper. Top with another baking tray. Cook for 20 minutes or until crisp. Remove from tray and set aside.
- FIll Thermomix bowl to 1L mark with Olive oil and heat for 5 minutes, 55 degrees, speed 4
- Place salmon portions (skin free) into warm oil. Cook for 12-15 minutes, 55 degrees, speed
"Gentle stir setting" 
"Counter-clockwise operation" (i did 15 minutes). - Remove salmon from oil and season with salt and pepper.
Whilst salmon is confit:-
Slice apple, radish and fennel thinly
Cut sliced apple into matchsticks
Combine salad ingredients in a seperate bowl Lime and White Balsamic dressing and Pickled Dill and mix gently to combine.
Before Starting
Cucumber and Lime Gel
Pickled dill
Salmon Skin
Confit Salmon
Apple and Radish Salad
Tip
Recipe sourced from //tenplay.com.au/channel-ten/masterchef/recipes/confit-salmon-with-crispy-skin
I have tried to be as specific as possible. First recipe written up formally on here so please be patient. This was surprisingly quite easy and super delicious.
Could easily increase amount of salmon pieces - just ensure you don't go past the maximum fill line of your Thermomixand if using more fillets increase oil to ensure the fillets are covered.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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