Salmon confit on parsnip puree

step 1
Make sure the salmon fillet is trimmed off all the fat (dark pieces), then rub it with coarse salt and pepper.
Put the salmon in an oven proof container, just big enough to hold it. Add the other spices and then submerge completely with olive oil. Heat the dish on the stove till the is about 55 C hot. Transfer the dish to the oven and poach at around 90 C till the salmon is still translucent, but flaky (about 30 minutes). Cool down and leave in the oil till you use it.

Pull the flakes carefully apart.

step 2
For the Parsnip Cream,
heat a large bottomed pot to high heat, sweat the eschalot until translucent, add the grated parsnip, cream and milk and continue to simmer on a high heat until tender, stirring occasionally.
Using a food processor, purée the parsnip until smooth and pass through a fine strainer and cool.
In a small saucepan, heat a quarter of the parsnip purée, adding the squeezed gelatin leaves to it and stir until melted and completely incorporated. Fold this warm mixture very quickly back into the cool parsnip puree and