Confit salmon, beach banana and rouille

Confit salmon, beach banana and rouille

Created by Andy Harmer, Executive Chef, The Point Albert Park

Note: Accompaniments require overnight infusion / dehydration


1 Day(s)



For 10 serving(s)

  • 1 kilo(s) Salmon
  • 2 Lemons - zest only
  • 1 Vanilla pod - seeds only
  • 1 pinch(es) Salt per serve
  • 1 pinch(es) Sugar per serve
  • 15 mL Confit oil per serve
  • 1 Shaving of garilc per serve
  • 1 pinch(es) Thyme per serve
  • 200 grams Peeled baby onions
  • 400 mL Water
  • 240 mL White wine vinegar
  • 180 grams White sugar
  • 500 grams Sushi rice
  • 1.2 liter(s) Water
  • 3 tablespoon(s) Squid ink
  • 2 teaspoon(s) Salt
  • 500 grams Mayo
  • 250 mL Water
  • 3 grams Saffron
  • 125 grams Agar agar
  • 1 Punnet Flowerdale Farm Beach Bananas (Karkalla)
  • 1 Punnet Flowerdale Farm Red Vein Sorrel Foliette

Adjust Quantity


  1. Confit Salmon: Cut salmon into 60g portions. Place into a tray and cover each with half sugar, half salt, lemon zest and one vanilla seed. Leave to cure for 45 minutes. After 45 minutes wash off the cure and place salmon into individual vacpac bags with 15mls of confit oil, shaving of garlic and a small piece of thyme. Place into water bath at 50°C for 6 minutes. Remove from water, remove salmon from bag and place on plate.
  2. Pickled Burnt Onions: Place 400ml water, 240ml white wine vinegar and 180g white sugar into a pot with the peeled baby onions. Bring to the boil for 3 minutes, leave to cool and leave onions in the liquid for 24 hours. Remove the onions from the liquid and slice across the middle of the onion. Place directly onion the stove top until sufficient in colour.
  3. Squid Ink Sushi Cracker: Place sushi rice, 1.2 liters of water, 2 teaspoons of salt and the squid ink into a pot and slowly cook on the stove top until the rice is overcooked. Place into a blender and pulse until half pureed. Remove and spread onto grease proof papered trays. Dehydrate at 60°C overnight. To puff – place vegetable oil in a pan on the stove and heat until 200°C. Place the rice cracker in the oil, as soon as it puffs up remove from oil and set aside.
  4. Rouille Gel: Place 3g saffron into 250ml water and reduce by half. Allow to cool. Once cold add the agar agar and bring to the boil. Place mayo into a blender and add saffron mix whilst blending. Remove and set aside until required.
  5. To Plate: Spoon the roullie gel onto a black plate and smear across. Place salmon half way across the smear. Warm the onions and place 3 either side of the salmon and one on top. Add three squid ink sushi crackers. Finish with the Flowerdale Farm beach bananas (karkalla) and red vein sorrel Foliette.