Confit salmon

Confit salmon

Total: 1 hr 30 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 398 kcal
, Fat: 32 g
, Carbohydrate: 3 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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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
½ bunch dill

Fennel salad

1 fennel
2 tbsp lemon juice
2 tbsp olive oil
¼ tsp salt
a little Tasmanian pepper

To serve

½ tsp sea salt
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One wide oven tray (holding approx. 2 l)

How it's done

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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.

Good to know
Tip: Pour the cooled oil through a fine sieve. Keep the oil in a sealed container and store in a cool, dark place for up to 1 month. The oil can be reused to fry and sauté fish and vegetables.

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