Confit of Wild Salmon

by Chef Marc Thuet

Broth
250 ml (1 cup) saffron and mussel broth (recipe below)
2 cloves of garlic, minced
2 medium onion, chopped
3 lbs (48 oz) mussels
1/2 bulb fennel
1 bottle dry white wine
1 bay leaf
3 sprigs of fresh thyme
3 roma tomatoes, peeled and chopped
1 pinch of saffron

Salmon

To make saffron and mussel broth:

1. In a large pot, sauté garlic and onions until translucent.

2. Stir in mussels and fennel.

3. Add white wine, bay leaf, thyme and tomatoes. Cover the pot.

4. Bring to a boil. Once mussels open, turn off heat.

5. Strain broth into a smaller pot (reserving mussels).

6. Add saffron and bring to a boil.

6. Reduce by 2/3 and strain.
 

To make salmon:

1. Bring duck fat to 212°F (100°C) in a skillet (use a candy thermometer to keep track of temperature) and submerge the salmon for four to five minutes or until it turns an opaque pink.

2. Cut salmon in half to expose center and place on plate.

3. In a separate skillet, sauté carrots, beans and turnip in butter with salt and pepper until hot.

4. Bring saffron broth to a boil and mix in remaining butter to thicken the sauce.

5. Place sautéed vegetable around salmon on plate and add thickened saffron and mussel broth.

6. Sprinkle basil chiffonade over plate. Serve.