Melt the butter on a low heat. Stir in the orange zest, mustard and plenty of black pepper. Let cool while stirring and only then add the chopped tarragon leaves.
Cut the salmon fillet into slices, season with fleur de sel and brush with the seasoned butter on both sides. Place on a plate, wrap it tightly with cling film and cook in the oven preheated to 80 degrees for about 25 minutes.
Due to the low temperature and the foiling, juiciness and full flavors are guaranteed.
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