Quick confit salmon with pickled fennel
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 skin on salmon fillets, about 150g each
- 2 sprigs thyme
- 2 cloves garlic, bashed
- 1 bay leaf
- 6 black peppercorns
- 200ml-400ml olive oil
- to serve (optional) chopped dill
- 200ml white wine vinegar
- 100g golden caster sugar
- 4 black peppercorns
- 1 medium bulb fennel
Method
- STEP 1
Heat the white wine vinegar and the sugar with a pinch of salt and the peppercorns until the sugar has dissolved, then leave to cool. Remove any green fronds from the top of the fennel and keep them for later. Trim the base, and finely slice the fennel on a mandoline or with a sharp knife. Toss in the pickling liquid, cover and chill.
- STEP 2
Put the salmon fillets into a pan they fit snugly, but leave a little gap between them so the oil will coat them. Add the thyme, garlic, bay leaf and peppercorns. Cover with olive oil until completely submerged (the amount you need will depend on the size of the pan) and put on a low heat. Cook for 10-15 minutes until the fish is cooked and looks translucent, or the internal temp at the thickest part is 45C.
- STEP 3
Gently remove the fish from the oil to stop it cooking, and pat with kitchen paper. Season with salt and pepper. Drain the fennel from the pickle liquid and divide between 2 plates. Add the salmon fillet, and top with the fennel fronds, or some dill if you don’t have any.
