Confit Salmon, Pickled Ginger Celeriac, Haricot Beans

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon table salt

1 tablespoon caster sugar

1 teaspoon finely grated fresh ginger

4 x 80g skinless salmon fillet portions

1 sprig of fresh thyme

500 ml olive oil

200 g celeriac, peeled

½ teaspoon caster sugar

100 ml cider vinegar

1 tablespoon mirin

1 teaspoon freshly grated ginger

1 teaspoon grain mustard

Salt and freshly cracked black pepper

400 g dried haricot beans, soaked overnight

1 garlic clove, crushed

1 bay leaf

¼ onion

50 g fresh ginger, peeled + ½ teaspoon finely grated fresh ginger

100 g celeriac, ½ cm diced

1 teaspoon chopped preserved lemon

1 tablespoon freshly chopped chervil + a few sprigs for garnish

1 tablespoon olive oil

1 teaspoon cider vinegar

½ teaspoon pickled ginger, chopped

Pinch of caster sugar

Juice of ½ lemon

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