Karen Martini

Confit salmon on white vegetable mash and truffle oil

Serves 6

Ingredients

6 x 200g pieces of salmon
150g celeriac
150g parsnip
400g desiree potato
300g cauliflower
1 cup chiffonade of savoy cabbage
1 fennel bulb, shaved
2 witlof, cut into julienne strips
1/2 bunch chives, finely chopped
80ml fresh lemon juice
35ml truffle oil
50ml extra virgin olive oil
1 baking dish to fit salmon snugly
enough olive oil to fill the dish to half way sea salt and black pepper

Method

Preheat oven to 125 degrees with dish on rack with oil

Cut vegetables into even sized chunks and place into a pot with a mixture of 1/2 water and 1/2 milk to cover.

Bring to the simmer and cook until all pieces are cooked.

Drain and put through large mouli, then through small mouli.

Add boiled cream to achieve a smooth, creamy mash. Season to taste. Divide mash into 6 serves on plate.

Place seasoned salmon fillets into oil for 6-7 minutes, then remove and drain on paper towel.

Emulsify dressing ingredients together in a bowl.

Place salmon fillets on top of hot white vegetable mash and drizzle with truffle oil dressing and dress with salad next to mash.

Crumb crispy pancetta over the top, if desired.

For the dressing, whisk together the lemon juice, truffle oil, 50ml olive oil and salt and pepper.

Mix together the cabbage, fennel, witlof and chopped chives and season with some of the dressing. Serve with the salmon.