I cured the salmon in beetroot juice and vinegar then cooked it skin side down very quickly at a high heat. The confit egg yolk is something I'm trying to perfect. It's simply an egg yolk cooked in the oven in duck fat or oil (I used duck fat) on a 60 deg temp for 55 minutes. It's a fragile thing to deal with but getting it on the plate in one piece is worth the tender care. Beautifully thick textured yolk with a gorgeous flavour. Combined with toasted nori, some simple bonito flakes and the slightly acidic salmon from the cure made for a sensational entree. I'd repeat it, no changes necessary. A beautiful dish.
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