Wild Garlic Cream
Bring a saucepan of salted water to the boil, add the wild garlic and watercress and blanch for 10 seconds. Strain and transfer the greens to an ice bath and refrigerate. Peel and finely dice the banana shallot and garlic clove and sweat in saucepan till translucent. Add the full cream milk and infuse over low heat for 30 minutes, strain and discard the onion and garlic. Pour the milk back into saucepan and bring to a boil add the agar and stir vigorously for 15 seconds so the agar is well incorporated. Pour mixture into a container of appropriate size and place in fridge to let set. Once set roughly chop the mix and place in an upright blender and blend on high add the wild garlic and watercress a ¼ at a time, add the salt and Vitamin C. Blend on high till smooth and no lumps remain, pour into a squeeze bottle and reserve in fridge.
Pour the yuzu juice and mineral water into a saucepan, bring to the boil and add the agar, whisk vigorously for 15 seconds until the agar is well incorporated. Pour mixture into a container and let set in fridge, once set roughly chop the mix and place in an upright blender. Blend on high till smooth and no lumps remain, pour into squeeze bottle and reserve in fridge.
Cured Confit Salmon
Skin and bone a side of Huom salmon, remove belly then slice in half widthways and reserve one half in the fridge for another use. Slice the portion you are left with down the centre lengthways, add the salt, sugar and lemon zest in a bowl and mix well. Pour half the cure mix into a container which will hold the salmon, place salmon portions in container then pour the rest of the cure mix over salmon, refrigerate for 2 ½ hours.
Rinse the portions under cold water and pat dry, place in separate Vacuum bags with 50ml of vegetable oil, six pepper berry leaves and four salt bush leaves. Lightly vacuum and seal, sous vide at 46c for 10-15 minutes until flesh starts to flake by pushing it, transfer bags to an ice bath and let chill in fridge for at least three hours. When ready to plate, take out of bags and portion the halves into three serves.
Note: If you do not have access to a water circulator temperature controlled water bath, vacuum sealer and vac bags do not fear, this can be easily replicated with similar results using a thermometer, pot and zip lock bags. Place a pot of water on the stove top on a low heat and bring to 40-45 degrees, instead of using vac bags simply place the fish, oil and leaves in a zip lock bag and submerge the bag ¾ of the way in water then zip, transfer to your pot of water on the stove and regularly check temperature of water and the fish as it may be ready quicker or may take more time depending on how higher or lower the temp has strayed from the 42c mark.
To start plating, offset the salmon to the left on the plate, squeeze three dots of the wild garlic cream and three dots of the yuzu gel decoratively around the salmon. Garnish each plate with one samphire stem cut in half, two salt bush leaves, two coastal rocket flowers, three wild garlic flowers, two pepper berry leaves and four sea blight leave groups. sprinkle sea salt and black pepper over salmon, serve.