Confit salmon

Confit salmon

By
From
Best Kitchen Basics
Serves
6
Photographer
Petrina Tinslay

Something happened to salmon between the time I first saw a picture of one in a bear’s paw and it appearing in great slimy orange piles at the supermarket deli counter. If there ever was a case of familiarity breeding contempt, this was it. This is the banality of mass production. The fish itself is not at fault, it’s the victim. There are many fine producers of farmed fish and the quality chain is maintained through quality suppliers. These are the fish we are talking about. There is no point in putting lipstick on a pig.

Ingredients

Quantity Ingredient
1kg salmon fillet
1 teaspoon black peppercorns
1/2 teaspoon juniper berries
20g sea salt
10g raw sugar
50ml extra-virgin olive oil

Method

  1. Skin and pin-bone the salmon fillet.
  2. Coarsely grind the peppercorns and juniper berries in a spice grinder, or use a mortar and pestle. Mix in the salt and sugar.
  3. Preheat the oven to 50°C.
  4. Rub the fish with the olive oil and then gently coat the fish with the spices, making sure to coat both sides evenly. Wrap tightly in plastic wrap and place on a rack in the oven for 25 minutes.
  5. Refrigerate overnight before serving.

Note

  • This is best served at room temperature with a salad of mixed leaf chicory and new season’s olive oil.
Tags:
best
kitchen
basics
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