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George Calombaris' Confit Salmon with Spinach and Tomato


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Ingredients

4 portion(s)

  • 4 fillets Salmon, 160g each . (Short thick fillets are better, choose lengths that will fit in simmering basket)
  • 100 g olive oil, plus more for drizzling
  • 360 g Baby Spinach Leaves, washed and stems removed
  • 115 g Butter
  • 2 shallots, peeled and finely chopped
  • 1 garlic clove, peeled
  • 600 g cherry tomatoes, core removed
  • sea salt, to taste
  • black pepper, to taste
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Recipe's preparation

  1. Fill TM bowl to 2cm below Max mark.  Insert simering basket.  Preheat water 5min/40c/Sp 3.

     

    Place each salmon fillet in good quality ziploc bag with a drizzle of olive oil and pinch sea salt. Squeeze out as much air as possible and close seal.

     

    Place bags in simmering basket, cook 40min/40c/Sp 3 for tender fillets.  For more well done fillets increase temperature to 50c.  When cooking complete place bags in thermoserver. Remove simmering basket, empty TM bowl. (No need to clean or dry)

     

    Place shallots and garlice in TM bowl, 4 sec/Sp 7.  Scrape down bowl. 

     

    Add 15g butter, 3min/100c/Sp 3 reverse.

     

    Add spinach leaves, reserving 2 handfuls of leaves for outside of balls.   3min/100c/Sp 3 reverse.  Cook for one extra minute if leaves have not yet mixed completely.  Remove from bowl and set aside.  Do not clean bowl.

     

    Add cherry tomatoes and remaining butter to TM bowl.  3min/100c/Sp 4.  When cooked puree at 1min/Sp 10.  Check for smooth consistency and season to taste.  Drizzle in a little olive oil and whisk through 30sec/Sp 3.  Pour into covered bowl/additional thermoserver to keep warm.  Do not clean bowl.

     

    Add 1L water to TM Bowl.  Place Varoma in place, set for 30 min/Varoma/Sp 3.

     

    Wet 4 pieces of baking paper and wring out, fold to make sure they will fit in Varoma tray.  On each piece of paper form a circle with spinach leaves (about 8 leaves), all over lapping slightly. Once water is steaming add one piece of paper at a time on varoma tray until spinach is wilted and soft. Remove paper with spinach from the varoma tray, replace with next piece of paper. Repeat process to form 3 more cooked spinach circles.

     

    While circles are cooking, strain reserved cooked spinach and shallot mix through cheesecloth or a nutmilk bag, removing as much moisture as possible.

     

    Divide cooked, drained spinach into 4 and squeeze and shape each into a ball. Lay each ball in the middle of a steamed spinach circle and wrap ball in steamed spinach. Wrap each ball tightly in plastic wrap and return to Varoma to keep warm.

     

    To serve, remove salmon from ziploc bags and place on plate. Add spinach ball and drizzle with olive oil. Add sauce and season with black salt.

     

     

     

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Accessories you need

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Tip

Add extra veggies to Varoma dish while you are cooking the spinach circles.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Really lovely, thank you!

    Submitted by HW on 15. May 2016 - 22:15.

    Really lovely, thank you!  Made creamed spinach instead of spinach circles, to accompany. Loved the salmon and loved the sauce! Will definitely make again.  tmrc_emoticons.)

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  • Yummy! 

    Submitted by Kylie35 on 20. June 2015 - 14:21.

    Yummy! 

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  • ABSOLUTELLY DELISH!! i didnt

    Submitted by Brookesy on 22. May 2015 - 15:57.

    ABSOLUTELLY DELISH!! i didnt do the spinach ball, only the salmon & sauce. the salmon was melting OMG best salmon i have ever eaten!!

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