Annabel Langbein’s Salmon Confit
This method of very gently poaching salmon in oil delivers the most succulent, delicious salmon ever. Serve warm or chilled with a salad as a special-occasion entrée, or smeared on crostini with dill and caper mayo as a party nibble. Prep time: 10 mins + brining Cook time: 20 mins
1¼ cups salt 8 x160g pieces boneless, skinless salmon fillet, cut from the thick end 3 small fennel bulbs, finely sliced 8 thin slices lemon olive oil, to cover
Lemon juice Ground black pepper
Make a brine by heating 4 cups water in a large pot, adding the salt and stirring to dissolve. Cool completely. Add salmon to brine and allow to stand for 10 minutes. When ready to cook, preheat oven to 60ºC. Lay the fennel in the base of an ovenproof dish, place salmon on top and layer lemon slices on top of salmon. Cover with olive oil until fully submerged. Cook until pink and soft (about 20 minutes). To serve, lift salmon and fennel out of oil with a slotted spoon, draining off excess oil. Place on a serving platter, drizzle with lemon juice and season with a little pepper.