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Confit salmon
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 398
  • Fat about 32g
  • Carbohydrates about 3g
  • Protein about 24g
This is needed
This is needed for 4 people
Salmon
  • 1 organic lemon
  • 1 vanilla pod
  • 450 g salmon fillets without skin
  • 1 tsp fennel seeds
To cook in the oven
  • 5 dl olive oil (not cold-pressed)
Crumbly almond topping
  • 3 tbsp almonds
  • 0.5 bunch dill
Fennel salad
  • 1 fennel
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • a little Tasmanian pepper
To serve
  • 0.5 tsp sea salt
Tools
  • One baking dish (approx. 2 l)
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And that's how it's done
And that's how it's done
Salmon
Halve the lemon lengthwise, cut into slices. Cut open the vanilla pod and scrape out the seeds. Place the salmon, lemon slices, vanilla pod, vanilla seeds and fennel seeds in the dish.
To cook in the oven
Place the dish on a baking tray. Pour the oil into the dish until the fish is covered. Cook for approx. 60 mins. in the lower half of an oven preheated to 80°C. Remove from the oven.
Crumbly almond topping
Finely chop 2 of the lemon slices cooked in oil, coarsely chop the almonds, finely chop the dill.
Heat 2 tbsp of oil (from the dish) in a frying pan. Add the almonds, chopped lemon and dill, stir fry for approx. 3 mins., set aside.
Fennel salad
Shred the fennel. Whisk together the lemon juice and oil, season. Add the fennel, mix.
To serve
Carefully remove the fish from the oil, season with salt. Serve the fish and lemon slices on top of the fennel salad, sprinkle with the crumbly almond topping.