Salmon confit with spicy oil

Ingredients:

For 4 people

4 salmon steaks of about 150 g, skin removed
150 g of coarse grey salt
3 tablespoons of sugar
75 cl of neutral oil
3 teaspoons of Madras curry
150 g of green lentils from Puy
2 shallots, chopped
Salt and pepper from the mill

preparation of recipe

Salmon:
Mix the coarse salt and sugar, place a bed of it in a dish of the appropriate size for the 4 fish steaks. Cover with the remaining salt and let marinate for about 1 hour.
Meanwhile, heat oil with curry powder and pepper without boiling. Remove from heat and let cool.
After one hour, rinse the salmon to remove all traces of salt and dry it with a paper towel. Place the salmon steaks in a large pan and cover with the curry oil.
Over low heat, heat the oil until it simmers and keep it simmering for 5 minutes. Remove the pan from the heat and leave the salmon in the oil for 15 minutes.
Drain carefully on paper towels.

Lenses:
While the salmon is cooking, put the lentils in a saucepan with the bay leaf and the whole but peeled shallot. Cover with 3 times their volume of cold water. Bring to a boil and reduce heat.
Continue cooking for about 20 minutes before adding salt for the last 2 or 3 minutes. Remove shallot and bay leaf and drain.
Place a bed of lentils at the bottom of the plate and the salmon on top without waiting.

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