Lemon & Black Pepper Flavour Pearls and confit of Salmon…YUM!!!! This is a delightful way to enjoy some fresh fish when you’re entertaining as it’s so easy to have prepared ahead of time, ready to just pop in the oven and serve.
We’ve served our Salmon with a pea puree, lemon butter sauce and some herbed creme fraiche and of course Lemon & Black Pepper Flavour Pearls but feel free to serve what you enjoy…a light salad perhaps with shaved fennel, orange and herbs or a creamy mash and wilted greens…it’s up to you really!
Here is the recipe for the fish…
Ingredients for 6 serves
- 500ml (2 cups) grape seed or canola oil
- 500ml (2 cups) extra virgin olive oil
- 3 ea bay leaves
- 3 sprigs fresh thyme
- 2 strips lemon rind – just use a vegetable peeler
- 1 teaspoon black peppercorns
- 1/2 teaspoon sea salt
- 6 (100g each) skin-on salmon fillets – Most supermarket portions will be larger than this, you will just need to adjust the volume of oil, flavourings and cooking time to suit
- 1 x 50g jar of Lemon & Black Pepper Flavour Pearls
Place the oil, bay leaves, thyme, lemon rind, peppercorns and salt in a 7 cm-deep, 22 cm x 15 cm glass or ceramic ovenproof dish (you need the oil mixture to be completely covering the fish) . Add the salmon portions. Cover and place in the fridge for around 2 hours to marinate.
When ready to cook…
Take the dish from the fridge and set aside for around 30 minutes or until the oil mixture is at room temperature. Also preheat your oven to 90C at this time.
Bake the salmon for 12 minutes for medium-rare or until cooked to your liking. Set aside for 20 minutes to cool to room temperature.
Meanwhile gather your selected accompaniments ready to serve.
Use a lifter to carefully remove the salmon from the oil and place on a plate lined with paper towel. Peel the skin from each piece of salmon before serving.
Now its ready to enjoy, topped with Lemon & Black Pepper Flavour Pearls. Yuzu, Tangerine, Lemon Myrtle, Shallot & White Balsamic or Balsamic Flavour Pearls would be delicious too, have a scroll through our current range to see what flavour works for you.
Until next time
The Peninsula Larder Team
“In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.”
Jean-Anthelme Brillat-Savarin (1755-1826)