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Salma salmon confit with various combinations of carrot and orange

Saumon Salma confit sur une variation de carottes et d’orange

A recipe from Terje NESS - Bocuse d'Or 1999

Catégorie : Fish

Niveau : Medium

Temps de préparation : 105 minutes

Ingredients for 4 servings


Carrot and orange purée

  • 2 carrots
  • 1 tablespoon unsalted butter
  • 1 orange (juice and zest)
  • Water
  • Salt

Marinated carrots 

  • 2 carrots
  • 100 ml water
  • 50 ml white wine vinegar
  • 50 ml olive oil
  • 15 g sugar
  • 0.5 g salt
  • 1 sprig of tarragon

Orange emulsion

  • 250 ml orange juice
  • 25 g sugar
  • 5 g orange zest
  • 200 ml olive oil
  • Juice of one lemon
  • 2 tablespoons blanched diced carrot (one carrot)
  • 2 tablespoons finely chopped chives


  • 100 ml water
  • 100 g honey
  • 60 g sugar
  • 30 g butter
  • 125 g flour
  • 10 g yeast
  • 5 g aniseed powder

Salma salmon confit

  • 600 g Salma salmon
  • 1 litre olive oil
  • 1 lemon
  • 2 cloves of garlic
  • 1 sprig of thyme
  • 1 sprig of tarragon
  • 1 tablespoon coriander seeds
  • Salt
  • Pepper


Carrot and orange purée

Peel the carrots and cut them into small pieces. Put them in a pan with the butter and cover with a little salted water. Cook until the liquid has completely evaporated. Blend with the orange zest and juice.


Marinated carrots 

Use a mandolin to cut one of the carrots into thin slices. Cut the other one into small sticks. Cook them separately in a mixture made up of all the other ingredients, until they are soft.


Orange emulsion

Mix the orange juice, sugar and zest. Reduce to a syrupy consistency.


Put the hot syrup into the blender and gradually add the oil with the blender running. Season with the lemon juice. Add the carrot and chives just before serving. 



Bring the water, honey, sugar and butter to the boil. Whisk in the dry ingredients. Bake at 160°C for forty minutes. Cool, turn into breadcrumbs and dry out in the oven.


Salma Salmon confit

Mix the oil with the other ingredients. Heat to 72 °C for one hour to allow a thorough infusion. Cut the fish into four portions. Season with salt and pepper and leave to rest for five minutes. Cook in the oil for seven minutes. The centre should remain slightly raw.


Arrange all of the ingredients on the plates, sprinkle with the breadcrumbs; as an option, serve with a salad and some orange segments.