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curry salmon with confit chicory

curry salmon with confit chicory


  • 2 salmon steaks

For the curry oil:

  • 500 ml Vegetable oil
  • 1 leek shredded
  • 1 teaspoon madras curry powder
  • Pinch cumin
  • 1 chilli diced

For the chicory confit:

  • 2 chicory heads halved
  • 4 sprigs thyme
  • 1 kg butter


  • 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.
  • 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.
  • 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.