Olive oil poached Scottish salmon

METHOD
Season the salmon with salt and pepper; heat the oil at 50C.

To make the slaw, peel and slice the apples, mix them with the lemon juice, mustard, capers and mayonnaise. Add the celeriac and the tarragon. Peel and wash the sprouts and add them to the apples. Finally, season with salt and pepper and set aside.

Put the chopped shallots and garlic in a pan with butter and cook for 1 minute. Peel and slice the artichokes and add them to the shallots and cook for 2 minutes. Wet with the white wine and a little water. Cook for 10 minutes then add the cream and season with salt and pepper. Cook for a further 10 minutes. Pass in a blender and add the verjus then blend to a fine puree.

Place the salmon fillets in the 50C warm oil and cook for 20-25 minutes until the core reaches 45C. Strain and pan roast the skin side in a non-stick pan for 1 minute.

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