Salmon Confit with Parsley Oil

Mix the oils, finely chopped thyme, garlic, basil, coriander seeds and peppercorns to make a marinade. Divide the fish fillet into 4 pieces and refrigerate in the marinade for 12 hours.

Preheat the stove to 110 °C. Remove fish from marinade and warm to room temperature. Meanwhile, finely chop or dice the carrot and celery. Place the vegetables in a gratin dish and place the fish fillet on top of the vegetables so that it does not touch the bottom of the dish if possible. Drizzle with the marinade and place in the stove for 10 minutes. The fish should only get hot and remain soft, not fully cooked. Remove from the heat and cool.

Cook the parsley oil:

Rinse the parsley dry and chop in a processor with the oil and half the capers.

Finely chop the fennel, mix with olive oil, salt, pepper as well as the juice of one lemon.

To serve:

Pile fennel salad as a small mound on the plates. Place a piece of salmon on each, season with fleur de sel, sprinkle with dill and the remaining capers and add a drizzle of parsley oil.

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