Salmon confit, parsley oil

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Salmon confit, parsley oil

Salmon confit, parsley oil

Number of people


500 g thick salmon (skinless)

1 stalk of celery stalk

1 carrot

2 cloves of garlic

10 basil leaves

10 cl grape seed oil

15 cl olive oil

6 coriander seeds

6 peppercorns

3 sprigs of thyme

1/2 bunch of dill bouquet

Flower of salt
To accompany:

2 fennel

Lemon Lemon

1 tablespoon of olive oil


For parsley oil:

1 bunch of flat-leaf parsley

10 cl olive oil

2 teaspoons capers

Preparation: 15 min
Cooking time: 10 min
Step 1
Prepare the marinade with the crushed oils, chopped garlic, basil, thyme, coriander and pepper.
Step 2
Dip the suamon into it cut into 4 pieces, cover, and place in a cool place for 12 hours.
Step 3
Preheat the oven to thermostat 3-4 (110°C).
Step 4
Take out the salmon, and let it return to room temperature.
Step 5
Peel and slice the carrot and celery, place them in an oven dish, and put the salmon on top, so that it does not come into contact with the bottom of the dish.
Step 6
Bake for 10 minutes, basting often with the marinade; the salmon should not be too hot and should remain soft. Remove from the oven and allow to cool.
Step 7
Prepare the parsley oil, mixing the washed and well dried parsley with the oil and half of the capers. Slice the fennels in a vegetable grater or food processor, and season with lemon juice, salt, pepper and olive oil.
Step 8
To serve, make a small dome of fennel on each plate, place a piece of salmon on top, sprinkle with fleur de sel and dill, surround with a cordon of parsley oil.
Author's note
Very lightweight!

I add my grain of salt

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