Confit Huon Salmon, Wild Garlic, Yuzu, Coastal Herbs

This recipe from Chef Josh Retzer of Stillwater is a great kitchen challenge. Coastal herbs and subtle Asian flavours are the perfect compliment for our Huon Salmon.

Confit Huon Salmon, Wild Garlic, Yuzu, Coastal Herbs
Preparation:
60 Minutes
Cooking:
5 Hours
Serves:
6

  • 1 side Huon Salmon
  • 300gm Wild garlic
  • 1 clove garlic
  • 1 Banana shallot
  • 100gm Watercress
  • 400ml Full cream milk
  • 2gm Salt
  • 7gm Agar
  • 3gm Vitamin C powder
  • 250ml Yuzu juice
  • 150ml Mineral water
  • 100ml Vegetable oil
  • 150gm Sugar
  • 100gm Salt
  • Zest 1 Lemon
  • 12 Pepper berry leaves
  • 4 Salt bush leaves
  • 6 Samphire stems
  • 12 Coastal rocket flowers
  • 18 Wild garlic flowers
  • 12 Small pepper berry leaves
  • 2 Sea blight stems

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