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One&Only Royal Mirage

One&Only Royal Mirage - Confit Salmon

Confit salmon with caviar and pineapple dressing

Method

  1. Bring the wine and shallots to boil in a small saucepan over a high heat. Reduce the heat to low and add in fresh salmon. Gently poach for approximately three minutes, until the salmon is barely opaque in the centre. Transfer to a paper-lined plate to drain. Place the salmon and shallots in a large bowl, cover, and chill until completely cooled.
  2. Make your mayonnaise by whisking the egg yolk with the mustard, and gradually adding the olive oil while continuing to whisk. Add in drop by drop, to avoid curdling.
  3. Add the mayonnaise, chives, and lemon juice to the poached salmon. Mix gently, just to combine the ingredients. Season to taste with salt and pepper. This completes the farce (stuffing).
  4. Place a generously heaped tablespoon of salmon farce at the shorter end of a slice of smoked salmon. Roll up and place on a plate with the seam at the bottom. Make three portions of salmon rolls per plate. Add the caviar on top of each roll for decoration.
  5. For the dressing, reduce the fresh pineapple juice with the Xeres vinegar until it reaches a sauce consistency, and then allow it to cool.

Ingredients

Main ingredient:
200g smoked salmon

Salmon stuffing:
300g fresh salmon
200ml white wine
1pc lemon (for juice)
1/2 bunch chives
100g chopped shallots

Dressing:
1 litre fresh pineapple juice
10ml Xérès vinegar

Mayonnaise:
50g wholegrain mustard
1 egg yolk
200ml olive oil
Salt and pepper

Presentation:
50g salmon eggs
100g baby cress salad
20g caviar

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