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 !
An appealing, easy-to-digest dish.
With a number of healthy properties, this take on beetroot is guaranteed to please – served with drinks, or as a starter!
You will love this cauliflower soup’s delicious velvety texture.
Creamy mashed potatoes enriched with smoked bacon and truffles? What a delight!
Need an idea for a festive occasion? No stress, we’ve got you covered!
Perfect in the autumn and excellent with a pan-fried slice of foie gras for the holidays!
for a colourful antidote to the grey winter sky
A variation on the traditional Middle Eastern hummus.
No more prisoners of greyness! A little color on our tables
Prepare your luggage, we are leaving for Sicily