Salmon fillets poached in olive oil

Ingredients for 4 servings:

• 4 portions of salmon fillet(s), center piece, skinless
• 700 ml olive oil
• 60 g salt
• 3 ice cubes
• 1 liter of water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Wonderfully tender and aromatic

First, choose the right pot for the fillets. They should all fit side by side and fill the bottom of the pot as much as possible. This way, no oil is wasted. Now, pour enough oil into the empty pot to completely cover the fillets later (approx. 500–700 ml). If the olive oil has a very strong flavor, you can partially replace it with a neutral, heatable oil. You can flavor the oil as desired, e.g., with crushed garlic cloves, lemon zest, or fresh herbs. Now, slowly heat the oil to 52°C (check with a thermometer). Mix 1 liter of cold water with the ice cubes and salt and let the salmon fillets sit in it for about 4 minutes. This prevents too much protein from forming on the surface of the fillets during poaching. Remove the fillets from the water, pat dry, and place them in the oil. The fillets should cook in the oil for approximately 12-15 minutes (depending on thickness) at a constant temperature of 52°C. They will still look very raw, but will be cooked through and incredibly tender and delicious. The fillets can now be served or kept warm in the poaching liquid for up to an hour.