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Confit salmon with a pomegranate-pistachio crust

This impressive salmon dish is served with a fresh-tasting herb chutney and spicy garlic shoestring fries.

Ingredients:

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp cardamom seeds
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 cinnamon stick
  • 1 blade mace
  • 4 tbsp sea salt
  • 600g/1lb 5oz side sushi-grade salmon, skinned and pin-boned
  • 500ml/18fl oz olive oil
  • sea salt and freshly black pepper
  • � tsp cumin seeds
  • large handful fresh mint leaves
  • large handful fresh coriander leaves
  • 1 green chilli, roughly chopped
  • 1 tsp caster sugar
  • � lime, juice only
  • 150g/5�oz greek-style yoghurt
  • 100g/3�oz shelled pistachios, roughly chopped
  • large handful finely chopped fresh coriander
  • 1 small red onion, very finely chopped
  • 1 red chilli, seeds removed, finely chopped
  • 50g/1�oz mung bean sprouts
  • 1 small pomegranate, seeds only
  • 1 tsp chaat masala (indian spice mix)
  • 1 lime, juice only
  • 4 tbsp extra virgin olive
  • 500g/1lb 2oz maris piper potatoes
  • rapeseed oil, for deep frying, plus 1 tbsp extra
  • 4 garlic cloves, very finely chopped
  • 1 heaped tsp pul biber (also known as aleppo pepper)
  • 1 unwaxed lemon, zest only
  • sea salt, to season

Directions:

  • To make the masala salt, toast the whole spices in a dry frying pan until fragrant, stirring frequently so they don�t burn, then crush in a pestle and mortar or spice grinder to blend with the salt to a fine powder. The masala salt can be stored in an airtight jar for up to a year.
  • Dust the salmon with 1 tablespoon of the masala salt and refrigerate for an hour to lightly cure.
  • To make the confit salmon, rinse the salmon well under cold water and dry thoroughly with kitchen paper. Place the salmon in a shallow pan large enough to hold the piece of salmon flat, then pour in the oil � the salmon should be completely submerged. Put the pan over a low�medium heat and use a digital thermometer to gauge when the temperature reaches 60C. Cook for 8 minutes at 60C. Remove from the heat and let the salmon rest in the oil for another 2 minutes, then carefully lift out and drain on kitchen paper. Alternatively, preheat the oven to 150C/130C Fan/Gas 2 and place the salmon in a baking dish that fits it snugly and pour over the olive oil making sure it is submerged and cook for 25�30 minutes, or until the salmon is opaque around the edges. Carefully lift out and drain on kitchen paper.
  • To make the chutney, heat a pan over a medium heat and dry fry the cumin seeds until aromatic. Tip them into a pestle and mortar and coarsely grind. Transfer to a food processor with the mint, coriander, chilli, caster sugar and lime and blend to a paste. Fold the paste into the yoghurt so that it is well incorporated, seasoning with salt and pepper to taste.
  • To make the crust, preheat the oven to 180C/160C Fan/Gas 4. Spread out the pistachios on a baking tray and roast for 8 minutes, giving them a shake every so often to make sure that they are evenly roasted. Remove from the oven, chop the nuts finely, then mix with the remaining ingredients in a small bowl. Season with salt and pepper to taste.
  • To make the spicy garlic shoestring fries, peel the potatoes and cut them into 2mm/1/16 in thick slices using a mandolin. Cut into fine matchsticks. Rinse for 2�3 minutes under cold running water to remove the excess starch, then pat dry on kitchen paper.
  • Heat the oil in a deep-fat fryer or large wok to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, fry the potatoes in the oil until crisp, about 5�6 minutes. Using a slotted spoon, transfer the fries to a kitchen paper lined platter.
  • While the fries are frying, heat a tablespoon of oil in a frying pan and fry the garlic until it is golden-brown and then add the pul biber and lemon zest. Fry briefly and then drain on kitchen paper. Place in a large bowl.
  • Season the fries with salt. Transfer the fries to the bowl of fried garlic and toss to coat the fries evenly.
  • To serve, smear the surface of the salmon with some of the chutney and pack the crust on top. Serve with the rest of the chutney and the fries on the side.