Salmon Loins

Slow cooked aromatic salmon with Pea puree and potato rosti

250g    Salmon loins
20ml    Olive oil
2    Star anise
sprig    Thyme
1sp    Pepper corns
1    Vanilla
1    Lemon
300g    Peas
2large    Potatoes
20g/ml    Olive oil or reduced salt margarine
50g    Baby cress(garnish)

1. Bring the olive oil to a medium temperature. Hot enough so that it is still comfortable to put your finger in the oil.
2. Add all the aromatics- lemon zest, peppercorn, vanilla, star anise along with the thyme and bay leaf.  Add the salmon loins and allow to cook slowly the oil temperature should stay at around 65 degrees. Keep a low heat under the salmon and take off now if it gets too hot. The salmon should stay on the stove for at least 20 minutes.
3. Blanch the peas in boiling water for 45 seconds to 1 minute and the place the peas in a blender until smooth and set aside.
4. Grate the potato on the large side of the grater.  Squeeze as much water as possible out and place in a medium sized pan with the oil/margarine. On a medium heat allow the potato to cook and crisp and then flip the rosti over to cook the other side using a pallet knife.
5. Serve the pea puree on top of the rosti along with the salmon