'Confit' refers to a slow cook in oil, it sounds terribly unhealthy, however,
whilst I wouldn't recommend you eat confit every day, most of the oil is not actually ingested. You can confit most things, and I often do, see the confit tomatoes recipe for another example . Here I salted salmon steaks to give them a firmer, far more intense texture and flavour, before gently heating them in oil. This is a rich and deeply luxurious way of cooking this beautiful fish, resulting in firm flakes that would work well in a quiche or risotto. I tend to serve it simply, with potato salad, and my cucumber pickle.
whilst I wouldn't recommend you eat confit every day, most of the oil is not actually ingested. You can confit most things, and I often do, see the confit tomatoes recipe for another example . Here I salted salmon steaks to give them a firmer, far more intense texture and flavour, before gently heating them in oil. This is a rich and deeply luxurious way of cooking this beautiful fish, resulting in firm flakes that would work well in a quiche or risotto. I tend to serve it simply, with potato salad, and my cucumber pickle.
Yield: Serves 2, but easily scaleable to suit
Preparation time: 5 to 12 hours (whilst salmon salts) and 10 mins actual prep
Cooking time: 15 mins
Preparation time: 5 to 12 hours (whilst salmon salts) and 10 mins actual prep
Cooking time: 15 mins
Ingredients:
2 Salmon steaks
100g Sea Salt
Bay leaf
100ml Olive oil
Basil
Method:
Between 5 and 12 hours before you want to eat (I prefer 12 hours, the saltiness is no more intense, but the salmon flavour is) take a tupperware type box with a lid (failing that, a plate and some cling-film), pour your salt and bay leaf into the bottom
and lay your salmon, skin-side up, on top. close lid, or cover with cling film, give a shake to distribute the salt then place in the fridge. After 5 hours,
remove salmon and rinse under cold running water. Pat dry with kitchen towels.
In a small baking dish (one in which
your salmon will fit snugly) put your oil and basil, place in the oven and then bring to 140 degrees, when to temperature, lay your salmon in skin-side up.
The salmon will take 10 - 12 minutes. I remove
the skin as it is not good to eat when cooked like this. The salmon can be served immediatley, but keeps well for a few hours. Serve with a salad and
something crisp and light wine-wise.
2 Salmon steaks
100g Sea Salt
Bay leaf
100ml Olive oil
Basil
Method:
Between 5 and 12 hours before you want to eat (I prefer 12 hours, the saltiness is no more intense, but the salmon flavour is) take a tupperware type box with a lid (failing that, a plate and some cling-film), pour your salt and bay leaf into the bottom
and lay your salmon, skin-side up, on top. close lid, or cover with cling film, give a shake to distribute the salt then place in the fridge. After 5 hours,
remove salmon and rinse under cold running water. Pat dry with kitchen towels.
In a small baking dish (one in which
your salmon will fit snugly) put your oil and basil, place in the oven and then bring to 140 degrees, when to temperature, lay your salmon in skin-side up.
The salmon will take 10 - 12 minutes. I remove
the skin as it is not good to eat when cooked like this. The salmon can be served immediatley, but keeps well for a few hours. Serve with a salad and
something crisp and light wine-wise.
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