Confit Alpine salmon on pepper cabbage
Alpine salmon gently confit in olive oil, on warm pepper cabbage with verjus and pumpkin seed oil.
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.
Notes
Tip: Without a juicer, purée the peppers in a blender and pass them through a fine sieve. The confit oil can be strained and reused for frying.
How well individual ingredients are tolerated varies from person to person.