Confit of salmon with new potato & crab crush & dill drizzle

butter chive chives crabmeat dill extra-virgin olive oil fish recipes french recipes garlic clove garlic cloves lime limes new potato new potatoes olive oil poached salmon salmon dish salmon fillet salmon fillets seasonal summer thyme watercress

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Ingredients

about 500ml olive oil

1 garlic clove , peeled and halved

1 thyme sprig

6 x 140g skinned salmon fillets

600g new potato (Jersey Royals are good)

1 tbsp chopped chives

2 tsp chopped dill

25g butter

200g white and brown crabmeat

1 bunch watercress , stalks removed, to serve

1 tbsp chopped dill

4 tbsp extra-virgin olive oil

juice ½ lime

Method

First, tip the potatoes into a pan of boiling water, then simmer for 15 mins or until soft. Drain and keep warm. Meanwhile, pour the olive oil into a thick-based pan or roasting tin that will fit the salmon fillets snugly. Add the garlic and thyme, gently heat the oil for a few mins to let the flavours infuse, then turn off the heat.

About 20 mins before you want to serve, slip the salmon into the warm oil. Cook on a low heat for 8 mins (or 10 mins if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 mins, then remove and drain.

Meanwhile, place the cooked potatoes into a mixing bowl and lightly crush with a fork. Add the herbs, butter and a drizzle of olive oil from the salmon, season and mix well, then fold through the crabmeat. To make the drizzle, whisk the dill, olive oil and lime juice together.

On each plate, fill a cook’s ring with the crushed potato mix (if you don’t have a ring, spoon into a neat pile). Remove the ring and lay a salmon fillet next to it. Serve a small handful of watercress alongside, spoon around the drizzle, then serve.