Salmon Soup

Ingredients

Soup

Pickled Pearl Onion

12	no	Red Pearl Onions
75	g	Caster Sugar
200	ml	Cider Vinegar

Confit of Fennel

Saffron Cocotte Potatoes

To Serve

Method

Soup

1. Dice 1cm cubes of fennel, onion, leeks and celery​.
2. In a large pot on a medium to low heat melt Anchor Unsalted Butter.​
3. Add diced fennel, onion, celery and leeks and cook for 5-7 mins​.
4. Add star anise, coriander seeds and fennel seeds and cook with vegetables till vegetables are translucent 15mins.​
5. Add white wine and reduce by 2/3​.
6. Add fish stock and thyme and reduce by half​.
7. Add fresh dill and Anchor Extra Yield and bring to boil​.
8. Reduce slightly if required.
9. Pass through fine chinois. ​
10. Season with salt and serve.

Pickled Pearl Onions

1. Bring sugar and cider vinegar to boil.
2. Allow to cool.​
3. Add red pearl onions and store for 1 week.

Confit of Fennel

1. Cut fennel in 0.5 cm strips​.
2. Bring water, oil and lemon zest to boil​.
3. Add fennel strips, and bring to boil, then keep warm at 80 degrees C till fennel tender. ​
4. Once tender, strain, season and serve.

Saffron Cocotte Potatoes

1. Turn new potatoes ensuring all same size​.
2. Place in pot of boing salted water with saffron and cook till tender. 10-11 mins.

To Serve

1. Pan sear salmon.​
2. Heat salmon soup, and ladle in to serving bowl​.
3. Place salmon in center of bowl.
4. Garnish each plate with 3 of each garnish​.
5. Garnish with dill and herbs​.
6. Finish with tomato and oil and serve.