Salmon Fillets Poached in Olive Oil

Summary

Prep Time	5 mins
Cook Time	15 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

First of all, you should choose the right pot for the fillets. They should all have space next to each other and fill the bottom of the pot as much as possible. So no oil is wasted.
Now we fill the empty pot with enough oil to cover the fillets completely with it later (approx. 500 - 700 ml). If the olive oil has a very strong taste, it can also be partially replaced with a tasteless, heatable oil. You can flavor the oil as you like, e.g., with pressed garlic cloves, lemon peel or fresh herbs.
Now the oil is slowly heated to 52 ° C (check with a thermometer).
Mix 1 liter of cold water with the ice cubes and the salt and let the salmon fillets steep in it for about 4 minutes. This will prevent a lot of protein from building up on the surface of the fillet during poaching. Take the fillets out of the water, dab and place in the oil.
The fillets should cook in the oil at a constant 52 ° C for about 12-15 minutes (depending on their thickness). They still look very raw, but are cooked and incredibly tender and tasty. The fillets can now be served or kept warm in the poaching liquid for up to an hour.

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