Gastronomixs

Confit of salmon in oil

This is a very elegant preparation that is also easy to do mise en place. The degree to which it is done is the crucial aspect of this recipe. If you do not have a vacuum machine, you can also do this in a pan in butter. If you do this, you must be sure not to let the temperature exceed 55°C.

Confit of salmon in oil

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Ingredients

1

kg

fillet of salmon

200

ml

olive oil

 

 

black pepper

    fleur de sel

Preparation method

  • Clean salmon and remove skin.
  • Portion, sprinkle with pepper and salt and place in a vacuum bag.
  • Add one tablespoon of olive oil and vacuum seal.
  • Cook the salmon sous vide for 12-15 minutes in the steamer or in a hot water bath at 50°C (core temperature 38°C). 

Serving suggestions

  • As a composition with fennel mash.
  • As amuse-bouche with a dash of vanilla oil.

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