Confit of salmon with new potato & crab crush & dill drizzle

Ingredients

• 500 ml olive oil 
• 1  garlic clove peeled halved
• 1  thyme leaves 
• 840 g salmon fillet 
• 600 g baby potatoes good (Jersey Royals are )
• 1 tbsp chives chopped
• 2 tsp optional: dill chopped
• 25 g butter 
• 200 g crab meat white
• 1 bunch watercress 
• 1 tbsp optional: dill chopped
• 4 tbsp olive oil extra virgin extra-virgin
• 0.5  juice of lime 

Equipment

• frying pan
• whisk
• mixing bowl

Directions

1. First, tip the potatoes into a pan of boiling water, then simmer for 15 mins or until soft.
2. Drain and keep warm. Meanwhile, pour the olive oil into a thick-based pan or roasting tin that will fit the salmon fillets snugly.
3. Add the garlic and thyme, gently heat the oil for a few mins to let the flavours infuse, then turn off the heat.
4. About 20 mins before you want to serve, slip the salmon into the warm oil. Cook on a low heat for 8 mins (or 10 mins if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 mins, then remove and drain.
5. Meanwhile, place the cooked potatoes into a mixing bowl and lightly crush with a fork.
6. Add the herbs, butter and a drizzle of olive oil from the salmon, season and mix well, then fold through the crabmeat. To make the drizzle, whisk the dill, olive oil and lime juice together.
7. On each plate, fill a cooks ring with the crushed potato mix (if you dont have a ring, spoon into a neat pile).
8. Remove the ring and lay a salmon fillet next to it.
9. Serve a small handful of watercress alongside, spoon around the drizzle, then serve.