Mariners' Confit Salmon Recipe Posted by Hamilton Island - 3 April 2023 Hamilton Island's favourite seafood restaurant, Mariners, have recently reopened, with a fresh new interior and menu. To celebrate, we asked the chefs to share with us one of their favourite recipes. Here’s a take on their delicious confit salmon, the perfect recipe to enjoy with friends and family. Find out more about Hamilton Island’s seafood restaurant, Mariners, here. Mariners' Confit Salmon Recipe Ingredients to feed 4 Confit Garlic: 100gm peeled whole garlic cloves 200ml cooking oil Garlic Crust: 100gm butter A handful of finely chopped parsley 80gm confit garlic (strained without oil) Fine bread crumbs Salt to taste Cauliflower Puree: 100gm butter ½ head of cauliflower shaved as fine as possible ½ brown onion diced fine 4 cloves of garlic minced ½ a bottle of prosecco White pepper Note: Nutribullet or similar required Caramelized Golden Shallots: 4 peeled golden shallots cut in half lengthways Blanched Edamame Beans: 100gm shelled frozen edamame beans Confit Salmon: 4 x 200gm skinless salmon portions Confit garlic Shaved fennel (garnish) Pinch of chopped dill Pinch of salt Method Step 1: Confit Garlic Place whole garlic in cooking oil and bake at 120 degrees for 2 hours until all the garlic cloves are floating and have become completely soft. Step 2: Garlic Crust Preheat the oven to 150 degrees. Mix the butter, garlic and parsley until it is all mushed together. Add triple the amount of bread crumbs to the mixture and combine well. Add salt to taste, once seasoned line a tray with baking paper and spread the crumble out evenly. Place into the oven at 150 degrees and every 5 minutes check and stir the crumbs around. Once the crumbs are crunchy and the softness is gone remove from the oven and set aside. This can last up to a week stored in the pantry in an airtight container. Step 3: Cauliflower Puree In a medium-sized pot on high heat, sweat off the onion and garlic with butter. Add the shaved cauliflower and sweat off until the cauliflower is just beginning to colour and a nutty fragrance begins to flourish. Cover the cauliflower mixture with prosecco, and put a baking paper line on top to ensure submersion. Bring to a boil and drop to a low simmer until it is completely soft. Remove from the heat, strain (keeping the liquid) and place in the Nutribullet with a little bit of the liquid. Blend on high until it is a complete puree. Taste it and add salt and ground white pepper to your preference for seasoning. Set aside and chill, when re-heating add some milk and a touch of salt to bring it back. Step 4: Caramelized Golden Shallots Preheat oven to 150 degrees. Place a flat pan down on the stove and turn on high heat. Add onions to the pan with a touch of oil and cook until it they are near black (nice and charred colour). Place the whole pan in the oven and cook the onions for approximately 10 minutes until the onions are completely soft. Step 5: Blanched Edamame Beans Place the edamame beans in boiling water and cook for 2 minutes, strain and place in ice to cool down instantly. Step 6: Confit Salmon Marinate salmon in a zip lock bag with confit garlic, shaved fennel, peppercorn, dill, olive oil and a pinch of salt. Air squeeze out of bag. Cook in sous vide for 30 minutes at 45 degrees. Step 7: Finishing Steps Preheat oven to 200 degrees. Ensure cauliflower puree is warmed in a pot and ready. Once the salmon has been confit, open the bag up and remove the liquid straight away. Place the salmon on a baking tray with paper underneath. Coat the salmon in the garlic crust (as much as you like but I prefer just the top). Place the caramelized onion on the same tray and bake for 3 minutes. Remove from the oven and begin plating. Step 8: Plating Cauliflower puree spread on the centre of the plate. Place the salmon on top of the puree very carefully (it will break, use a lifter to help). Place 2 each of the onions on the side of the fish. Place the chilled edamame beans around the fish and the surrounding cauliflower puree. Place the shaved fennel on top of the crumb. Spread the fennel fronds nicely over the top of the shaved fennel. Drizzle a little bit of extra virgin olive oil over the whole dish. Enjoy with friends! About the Author Part of the Whitsundays, and in the heart of the Great Barrier Reef, Hamilton Island is one of Australia’s most spectacular and sought-after holiday destinations. On a holiday to Hamilton Island, you'll be surrounded by pristine white beaches, and a kaleidoscope of coral and marine life.