curry salmon with confit chicory
For the curry oil:
For the chicory confit:
  1. Combine the curry oil ingredients in a saucepan and bring to a gentle heat, and then turn it off the heat. Leave to steep for an hour. Put your salmon steaks in a vacuum seal bag and douse with the oil. Seal and sous-vide at 50C for 50 minutes.
  2. While the salmon cooks, melt the butter in a saucepan and add the thyme. Keep it on a medium heat and add the chicory. Simmer for 20 minutes or until knife-tender. Remove from the fat and keep cut-side down to drain the excess butter.
  3. When the salmon is ready, use a blow torch to scorch the skin side of the fish. Put a tiny sprinkle of sugar on the cut side of the chicory and blow torch until well scorched. Sprinkle the fish and the chicory with Maldon sea salt and serve.