Confit of Salmon with Beetroot Puree

Cook Time 1 hour

Servings 4

Ingredients

2 x 200g salmon fillets, pin boned, skinless
approx .1 L light extra virgin olive oil
2 tsp. coriander seeds
1 tsp. peppercorns
1 orange peel
2 sprigs thyme
2 sprigs mint
2 sprigs flat leaf parsley
Salt and pepper

Beetroot Puree:
1 large beetroot roasted until tender and peeled
½ clove of garlic, finely grated
sprig of thyme
medium bodied extra virgin olive oil
salt and pepper

Method

Pre-heat the oven to 65-75?C. In a deep baking tray add oil, coriander seeds, peppercorns, orange peel, thyme, mint, parsley, salt & pepper and finally the salmon fillets. It’s important that the salmon fillets are completely submerged in the oil. Place in the oven and cook for 10- 15 minutes. 

Once cooked, remove the fish from the oven and carefully remove from the oil and place on kitchen towel until ready to serve. Serve with a beetroot puree.

Beetroot Puree:
Puree beetroot in a blender with half a clove of finely grated garlic, salt, pepper, sprig of thyme and 3 tbs of medium bodied extra virgin olive oil.

Tips:
It’s important to have a thermometer for this recipe as the aim is to cook it on a very low and even heat, allowing it to confit.

You know the oven is too hot if the oil starts to bubble and if you see protein extracting from the fish.

If the oven is still too hot on your lowest degree, leave the oven door ajar whilst cooking.