Gastronomixs

Confit of salmon

The salmon fillet is confited in a herb oil which maintains the ultra-soft structure of the salmon and allows it to absorb all the flavours. You can also try out different aromas.

Makes 1kg.

Confit of salmon

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Ingredients

4

sprigs

lemon thyme

4

sprigs

basil

2

cloves

garlic

1

kg

side of salmon, skin and bones removed

1.5

litres

olive oil

As needed:

 

salt and pepper

Preparation method

  • Heat the low temperature oven to 75°C and ensure the ventilation vents are open.
  • Divide the herbs and garlic over an oven dish.
  • Place the salmon on top of the herbs, skin-side facing upwards.
  • Pour the olive oil over the salmon until it is covered.
  • Roast the salmon in the oven for one hour.
  • Remove the salmon from the oil and season with salt and pepper.

Serving suggestions

  • As a component in a salad with avocado, tomato, and rocket.
  • Served with pilaf or risotto.
  • As a basis for further processing into a mousse or farce.

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