Ingredients

• 1 tbsp olive oil
• 1 tsp sea salt
• 1 lemon
• zest only
• few juniper berries
• crushed
• 1 tbsp gin
• 4 salmon fillets
• skinned
• 1 litre/1¾ pint olive oil
• 750g/1lb 10oz waxy or new potatoes
• peeled
• 50g/1¾oz clarified butter
• 1 tbsp finely chopped parsley (optional)

Directions

• Mix the marinade ingredients together. Add the salmon fillets and rub the marinade into the salmon. Leave for half an hour.
• To cook the salmon
• heat the olive oil in a pan large enough to hold the salmon in a single layer – this is important – the fish needs the residual heat from the base of the pan and will cook unevenly if in more than one layer.
• Heat the oil to 55C and turn off the heat. Add the salmon and cook for 18–20 minutes. The temperature will drop to around 45C – if it gets any lower
• return it to the heat until it rises again to 45C. Drain on kitchen paper.
• For the pommes noisettes
• use a melon baller to scoop out balls of the potatoes. Rinse in cold water
• then put in a saucepan and cover in more cold water. Bring to the boil and simmer for 1 minute
• then drain and leave to dry.
• Heat the clarified butter in a frying pan large enough to hold the potatoes in a single layer. Add the potatoes and season. Cook on a medium to high heat
• shaking the pan regularly so they cook all over
• for between 8-10 minutes. Sprinkle with parsley if you like. Serve the salmon fillets with the pommes noisettes.