Salmon Confit on Parsley Root Puree and Caviar

Salmon:

1. Preheat the oven to 65 ° C. Warm the oil on the stove to lukewarm.
2. Rinse the salmon with cold water, pat dry and cut into six even pieces, season with salt (rub in), place in a preheated dish and pour the warm oil over it.
3. Cover the pan with cling film and leave to stand in the oven for 40 minutes.

Parsley root puree:

1. For the puree, clean the parsley root, peel it, cut it into small pieces and put it in a saucepan.
2. Heat the milk and cream in a separate saucepan. Bring to the boil briefly, then pour over the parsley root.
3. Add a pinch of sugar and cook the roots until soft, then pour the liquid into a container and puree the root vegetables thoroughly with the hand blender.
4. Add enough of the liquid to achieve the desired consistency. Season the puree with sea salt and a pinch of pimento d’Espalette.

Watercress puree:

1. For the watercress puree, bring the water to the boil in a large saucepan and add salt. Wash the watercress well, remove the stems.
2. Blanch the cress in salted water for 3 minutes and lift it out again with the ladle. Drain well otherwise it will be too runny.
3. Purée finely in a blender and lightly salt. Heat the butter until it is lightly browned and has a nutty aroma.
4. Heat the watercress again and stir in the browned butter, a little pepper and a squeeze of lemon.

Serving:

1. To serve, place a clump of parsley root puree on preheated plates.
2. Lift the salmon out of the oil, drain with kitchen paper and place on the puree.
3. Put some watercress puree decoratively on the plates, garnish the salmon with a vegetable chip, half a teaspoon of caviar and pea sprouts and serve.