Recipe of the Day: Confit Salmon with Orange and Fennel Salad with Crispy Kale By Edinburgh School of Food & Wine

METHOD
1) To confit the salmon preheat enough Supernature Scottish cold pressed rapeseed oil to cover the salmon to 55˚C in a small saucepan. Add the peppercorns, bay leaf and thyme then carefully submerge the 2 pieces of salmon in the oil. 

2) The aim here is not to cook the salmon but to change its texture and taste. Once you put the fillets into the oil, the oil temperature will drop to approximately 45˚C. Cook for approximately 16-18 minutes at 45˚C. It must be kept at this temperature so use a probe to check from time to time. When we confit salmon it creates a very pleasing taste and texture. If it becomes over cooked the salmon fillet will leak white proteins (albumen).

3) Segment the orange by removing the top and bottom, followed by the skin and pith simultaneously. We do this by slicing just slightly deeper than the depth of the skin, from top to bottom, all the way around the orange. This will expose the membranes between the segments. Next slice down each side of the membranes releasing the individual segments. Keep the segments to one side and squeeze the juice from the remaining flesh which will be used for the dressing. 

4) Remove the hard root end of the fennel and slice as thinly as possible on a mandolin slicer or with a sharp knife. 

5) To make the dressing whisk 1 tbsp of Supernature Scottish cold pressed rapeseed oil along with 1 tbsp of orange juice and season to taste. Add the shaved fennel and allow to soften slightly.

6) To make the kale seaweed, remove the stalks from the kale and shred finely. Toss in a little oil and bake until crisp, turning from time to time. This should take around 10 minutes. Remove and toss through some salt and the ground ginger. Allow to cool and crisp up. To build the dish lay the fennel salad on the plate along with the segmented orange top with the confit salmon and dress with the crispy kale.