Confit of Shetland Salmon with Savoy Cabbage and an Orange and Dill Sauce

Ingredients:

4 x 75g Shetland Salmon fillet portions
15g mustard seeds
½ bunch fresh dill
75g fennel
250ml lemon oil

Lightly bar mark salmon on a hot char grill. Then place the pieces of salmon onto a tray and cover with mustard seeds, dill, fennel and then the lemon oil. Place the salmon under a low grill to gently cook through. This will ensure the salmon stays nice and moist.

For the cabbage parcel:

½ head Savoy cabbage
2 heads of chicor
8 white onions
½ clove garlic
zest of 4 oranges

Prepare the cabbage and then blanch the leaves lightly. Caramelize the onions, chicory and garlic with a little brown sugar and finish with the orange zest. Wrap in the Savoy cabbage and squeeze into balls in a muslin.

For the sauce:

500ml orange juice
500 ml fish stock
½ bottle Noilly Prat
Dill stalks

Reduce all the ingredients to a smooth consistency, finish with butter and strain. To Serve Assemble the dish in a small bowl and finish with baby fennel and deep fried dill..