SALMON CONFIT

GOOSE FAT “La Raffinée”

For a festive occasion or to treat your friends, here is a recipe that is bound to please. A slow-cooked salmon confit with spices.

SEE MORE GOOSE FAT “La Raffinée”

Preparation : 10 minutes

Baking : 35 minutes

4 people

salmon steaks of 150 g each (without the skin) : 4

GOOSE FAT "La Raffinée" Sublim' (depending on the size of the dish) : 300 g

pepper (Timut, Long or Green as desired) : 1 tsp.

lemon : 1

orange : 1

Ustensils

Oven-proof dish

Préparation

Zest half of the lemon and orange.
Heat the GOOSE FAT “La Raffinée” Sublim’ over very low heat with the pepper and the orange and lemon zest.
Preheat the oven to 60°C.
Prepare the salmon steaks without their skin: lightly salt them and put them in an oven proof dish into which they fit fairly snugly.
Pour in the GOOSE FAT “La Raffinée” Sublim’ (the steaks should be completely submerged).
Cook in the oven for about 35 minutes
Drain the salmon, season with a little salt and some freshly ground pepper.

Serve and Bon Appétit !

Crunchy and moreish