Egg and Fish

There will come a time in a home chef's career where the chef realises that it is the simple things in life that is remembered most. It took me three attempts to produce an edible piece of citrus cured salmon - the first was five days too salty, the second was two days too drunk (note to self, ouzo and salt may not be such a good idea) and third time a charm citrus, dill and cumin works a treat! 

Here is my rendition of poached eggs with home cured citrus salmon.

Serves 4.

Citrus Cured Salmon - start the day before

900g Atlantic salmon fillet skin on and pin boned (Ocean trout works a treat too!)

Juice of 4 oranges

Zest of 4 oranges

Juice of 1 lemon

Zest of 1 lemon

Juice of 1 lime

Zest of 1 lime

100g sea salt

150g caster sugar

1 tablespoon coriander powder

Dijon mustard

Fresh dill

How:

1. Prepare confit liquid, in a bowl, combine citrus juice, zests, coriander powder, salt and caster sugar. Whisk to thoroughly combine and pour into a zip lock bag (large enough to hold fish).

2. Rinse fish and pat dry. Add to confit liquid, remove as much air as possible before sealing zip lock bag. Rest in the refrigerator for five hours, turning bag every hour.

3. After five hours, remove fish from confit liquid and rinse salt off. 

4. Line plastic wrap with half the fresh dill. Brush fish with dijon mustard and lay on dill. Complete the process by laying remaining dill on top of fish and wrap tightly.

5. Return fish to the refrigerator and place in between two trays. Refrigerate overnight.

6. Next morning, remove fish from dill wrap and slice thinly before serving.

Poached Eggs - on the day of serving

Now the trick to poaching eggs (in essence it is half boiling an egg without its shell), is to have the poaching water bring to a "rolling" boil (which is more than a simmer) and to create a whirl by stirring rigorously before breaking the egg into it. If you imagine a whirlpool, it envelopes whatever that gets into its "eye" - breaking the egg in  the eye of the whirl and allowing the rolling water to roll the egg around gently will keep the egg whole. Poach for approximately 2 minutes. Remove and rest eggs on paper towel before serving (to soak up remaining poaching liquid).

Plating up

Lay a few slices of salmon (four to five is plenty!) and place poached eggs on top. If you like drizzle a small amount of orange flavoured olive oil and season with salt and pepper.

Enjoy!