Salmon mi cuit

Serves: 4 (scaled from 4)


20 peppercorns
2 star anise
500 ml olive oil
1 qty double cream
2 tsp red wine vinegar
750 ml corn oil
2 leaves bay
3 vanilla pod
4 fillets salmon
1 340g jar pickled beetroot
1 tbsp horseradish sauce


Place olive and corn oil, star anise, bay, used vanilla beans and peppercorns into a pan, heat for 1 hours and leave at room temp for at least 24 hours.

Heat infused oil to 35-40 C, cook salmon in this for 40 mins

Beetroot puree
Process the entire contents of the jar. Strain in muslin. Stir in vinegar.

Horseradish sauce
Mix horseradish with cream


Original recipe serves with cabbage, a beetroot foam and a more refined horseradish sauce. Asparagus works well, as do diced potatoes.

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