Confit salmon with pommes noisettes
By keeping the salmon at a low temperature, the surface area changes colour very slightly, but the inside retains depth and is soft and smooth - like sous vide salmon. Equipment and preparation: You will need a cooking thermometer to check the temperature of the oil in this recipe, plus a melon baller to shape the potatoes.
Ingredients
- Olive Oil100 ml
- Gin15 ml
Instructions
5 steps- 1
Mix the marinade ingredients together. Add the salmon fillets and rub the marinade into the salmon. Leave for half an hour.
- 2
To cook the salmon, heat the olive oil in a pan large enough to hold the salmon in a single layer - this is important - the fish needs the residual heat from the base of the pan and will cook unevenly if in more than one layer.
- 3
Heat the oil to 55C and turn off the heat. Add the salmon and cook for 18-20 minutes. The temperature will drop to around 45C - if it gets any lower, return it to the heat until it rises again to 45C. Drain on kitchen paper.
- 4
For the pommes noisettes, use a melon baller to scoop out balls of the potatoes. Rinse in cold water, then put in a saucepan and cover in more cold water. Bring to the boil and simmer for 1 minute, then drain and leave to dry.
- 5
Heat the clarified butter in a frying pan large enough to hold the potatoes in a single layer. Add the potatoes and season. Cook on a medium to high heat, shaking the pan regularly so they cook all over, for between 8-10 minutes. Sprinkle with parsley if you like. Serve the salmon fillets with the pommes noisettes.
Nutrition
1 serving ≈ 213 g
Nutrition values are estimates. - means data is unavailable.
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