Confit of Salmon with Courgette Spaghetti

Serves 4

In a saucepan large enough to take the 4 fillets, heat enough olive oil to immerse the salmon with the spices to 60°C (140°F).

Make sure all the bones have been removed from the salmon, then put the fillets into the oil skin side down. Do not allow the temperature to rise. When you see the white protein bubbles appearing the fish is done. This takes about 20 minutes.

While the fish is cooking cut the courgettes, either on a mandolin or by hand, very thinly, like spaghetti. Gently soften the chilli and garlic in a little oil over a low heat. Remove from the heat and add the courgettes, mix very carefully, then drain. Season with salt and pepper and sprinkle with the chives.

Using a fish slice or wide spatula, remove the fish from the oil and keep warm. Remove and discard the spices. Increase the heat and now add the shallots (if using), dredged in flour with any excess shaken off, deep fry until golden and crisp.

Make up the vinaigrette by whisking all the ingredients together.

To Serve:

Put a small pile of courgettes in the middle of the plate, top with a piece of salmon, then surround with the dressing. Finish with the crispy shallots (if using).