Salmon With Citrus Fruit

Pave of salmon with citrus fruits

This is a light, refreshing and colourful dish, perfect for any time of year, from Igor Tymchyshyn, Head Chef at Orrery.

Ingredients (serves 4)

1kg salmon, scaled, filleted, pinned and cut into 4 pieces
30ml extra-virgin olive oil
1 orange, segmented
1 grapefruit, segmented
bunch fresh coriander cress

Fennel purée:

2 large fennel bulbs, sliced
dash vegetable oil
1l cream
20g blanched spinach

Candied orange zest:

zest of 1 orange and 1 grapefruit, sliced
200g caster sugar
300ml white wine vinegar

Caramelised fennel:

1 large fennel bulb
zest and juice of 1 orange
1 bay leaf
2 sprigs thyme
icing sugar, to dust
touch clarified butter

Baby fennel/leeks:

4 baby fennel, tops and roots trimmed
4 baby leeks, tops and roots trimmed

Sauce vierge:

80ml olive oil
40ml lemon juice
1 tsp crushed coriander


Fennel purée:

Sweat the sliced fennel in a little vegetable oil until soft, then add the cream and bring to the boil. Cover and cook in the oven at 220ºC for 10 minutes until very soft. Blend it with the blanched spinach and season to taste.

Candied orange zest:

Blanch and refresh the zest three times. Place in a pan with the sugar and vinegar and cook until candied and no longer bitter.

Caramelised fennel:

Cut the fennel bulb into quarters and place in a pan with the orange juice, zest and herbs. Cook slowly for 45 minutes or until soft. Then remove from the pan, pat dry, dust with icing sugar and pan fry in a touch of clarified butter.

Baby vegetables:

Blanche the baby leeks and fennel for two minutes in boiling water.


Pre-heat your oven to 220ºC. Heat an ovenproof non-stick frying pan with 30ml extra-virgin olive oil. Place the fish fillets into the pan skin side down and fry for a couple of minutes, before placing in the preheated oven for 5-7 minutes.

Serve with the fennel purée, caramelised fennel and baby vegetables and garnish with the fruit segments and candied orange zest.