Annabel Lang­bein’s Salmon Con­fit

Element - - Christmas with the stars -

Serves 8

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

To gar­nish

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.

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