Confit Salmon

Confit Salmon

Confit Salmon

Confit Salmon

Confit Salmon

Salmon gently cooked on low heat with a crispy salad and aioli.
Total Time 45 mins
Course FISH
Servings 4

Ingredients
  

  • 500 g SJÖRAPPORT salmon fillet, cut into cubes of 1.5 cm
  • 2 tbsp salt +some for seasoning
  • 1 tbsp sugar
  • 4 bay leaves
  • 4 sprigs of thyme
  • 4 sprigs of thyme
  • 1 tbsp fennel seeds
  • 4 garlic cloves
  • 100 g black olives
  • 1 tbsp corlander seeds
  • 1/2 lemon, grated zestand juice
  • 500 ml extra virgin olive ol
  • 2 fennels
  • 500 Brussels sprouts
  • 1 bunch of radisheswith leaves, rinsed
  • 4 sprigs of dil, roughlychopped
  • 4 tbsp capers
  • 1/2 lemon, juice
  • Aioli

Instructions
 

  • Lightly crush salt, sugar, thyme, fennel seeds, garlic and lemon zest in a mortar.
  • Add capers, radishes, bay leaves and olives to the mixture. Put the salmon fillet in a baking tray and pour the mixture onto it. Mix it gently together. Let it rest for 20 minutes in room temperature
  • Preheat the oven to 120°C, forced air function, and heat up the olive oil to 40°C.
  • Pour the oil onto the salmon and mix it gently together so that every piece gets covered.
  • Cook in the oven for about 10 minutes until the salmon almost falls apart when you put a fork into it. Take out the tray and let the Salmon rest in the oil. Divide the fennel and cut out the root. Slice it thinly. Rip the leaves of the Brussels sprouts and slice the core thinly.
  • Sling the greens with capers, lemon juice and zest, salt and pepper. Put in a nice bowl. Drain off the oil from the salmon and serve all together with aioli as a starter or a light main course.
Keyword Confit Salmon
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