A recipe by Andreas Gölles: the Alpine salmon is confit in olive oil at just 95 °C, which keeps it tender and juicy. It is served with warm pepper cabbage, seasoned with verjus and fresh pepper juice. A few drops of pumpkin seed oil at the end give the dish its Styrian touch.

Confit Alpine salmon on pepper cabbage

Andreas Gölles

Alpine salmon gently confit in olive oil, on warm pepper cabbage with verjus and pumpkin seed oil.

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine Austrian

Servings 4 servings

Ingredients

For the pepper cabbage

200 g white cabbage
2 red peppers
100 g red onion
1/16 l verjus e.g. Vinberg Verjus extra-sour
olive oil for sweating
salt
ground caraway
white pepper

For the Alpine salmon

4 Alpine salmon fillets 180 g each, boned
zest of ½ lemon
1 pinch sea salt
white pepper, freshly ground
olive oil to cover
1 sprig rosemary

To serve

1/16 l pumpkin seed oil
1 lime sliced
fresh dill
sea salt

Instructions

Pepper cabbage

Remove the outer cabbage leaves, quarter the head, cut out the core and slice the cabbage into fine strips. Salt lightly.
Halve and deseed the peppers and juice them in a juicer.
Chop the onion very finely and sweat it in a little olive oil. Add the cabbage, season with caraway and pepper and pour in the verjus and pepper juice.
Leave to infuse over low heat for about 10 minutes, then let stand covered.

Alpine salmon

Preheat the oven to 95 °C. Season the fillets with lemon zest, salt and pepper and place them skin side up in a suitable dish. Add the rosemary.
Pour in enough olive oil to cover the fish completely and cook in the oven for 8 to 10 minutes. Remove the skin before serving.

To serve

Arrange the warm pepper cabbage on warmed plates and carefully place the salmon on top.
Drizzle with pumpkin seed oil, season with sea salt and garnish with lime slices and dill.