Broad bean brûlée with confit salmon

Ingredients (serves 2)

Ingredients for the broad bean brûlée

bean brûlée

  • 130g fresh broad beans, cooked, refreshed and shelled (frozen can be used)
  • 150ml double cream
  • 3 free range egg yolks
  • 1 tbsp of sugar, plus extra for the brûlée
  • Juice of ½ a lemon
  • Salt and pepper

Confit salmon

  • 1 tbsp table salt
  • 1 tbsp caster sugar
  • 4 x 80g skinless salmon fillet portions
  • 500ml extra virgin olive oil


Method for the broad bean brûlée

  1. Preheat the oven to 125°.
  2. Bring the cream to the boil and then remove from the heat. Combine in a blender with the broad beans, sugar, lemon juice and seasoning and blend until smooth.
  3. Add the egg yolks and blend again until thoroughly combined, then pass the mixture through a fine sieve.
  4. Lightly butter four ramekins, and evenly distribute the brûlée mix between them.
  5. Place in a bain-marie and cook in the oven for 20 minutes until just set.
  6. Remove from the oven and leave to cool in the water.

Method for the confit salmon

  1. To prepare the salmon, mix the salt and sugar and rub into the salmon. Leave to cure for 1 hour in the fridge.
  2. In a medium size saucepan heat the oil to 45°C, use a temperature probe to ensure the correct temperature is reached.
  3. Wash the salt mixture off the fish, pat dry and place the salmon in the oil for 12 minutes.
  4. Carefully remove the fish from the oil using a slotted spoon and place on a plate, keep warm until serving.
  5. Plate dish as shown, with optional pea shoots to garnish.