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 !
flavour creation No. 5
flavour creation No. 4
flavour creation No. 3
flavour creation No. 2
flavour creation No. 1
Crunchy and moreish
Strawberries and raspberries
a chequerboard in whiting
Did someone say “Cocktail hour”?
Soup, or puree?