Confit of Salmon with Chorizo Crumbs

4 x 100 g fillets of salmon, skin on & pin boned
1 litre olive oil
2 tsp coriander seeds
1 tsp peppercorns
2 sprigs thyme
2 sprigs mint
2 sprigs flat leaf parsley
SIDS SALT & PEPPER to taste
Olive Oil Carrot Puree:--
3 carrots, peeled & cut in cubes
1 clove garlic, peeled
2 strips of orange zest
100 ml EV olive oil
SIDS SALT & PEPPER to taste
Chorizo Crumbs:--
1 chorizo, skin removed
1 handful fresh breadcrumbs
1 shallot, finely chopped
1½ tsp capers
1 anchovy
1 tbsp sherry vinegar
3 tbsp EV olive oil

Make sure there are NO bones in the salmon!
Pre-heat the oven to 75°C. In a deep baking tray, add olive oil, coriander seeds, peppercorns, thyme, mint, parsley, SIDS SALT & PEPPER and finally the salmon fillets. It’s important that the salmon fillets are completely submerged in the olive oil.
Place in the oven and cook for 10-15 minutes until when gently pressed the fish almost falls apart.
Carrot Puree:- Add carrots, garlic and orange zest to a steamer basket. Steam for about 20 minutes until the carrot is soft. Once cooked, place carrot, garlic and orange zest in a food processor and blitz. With the motor still running, slowly add the extra virgin olive oil. Season the purée with SIDS SALT & PEPPER to taste.
Chorizo Crumbs:- Pulse chorizo for few seconds in a food processor. Heat the olive oil in a frying pan and fry the chorizo until golden brown. Add the breadcrumbs and toss in the pan until golden brown and crispy. Add the remaining ingredients and then turn off the heat.
Once cooked, remove the fish from the oil. Serve on the carrot purée and then finally garnish with the chorizo crumbs.