Confit of Salmon with Beetroot Puree

1.

Pre-heat the oven to 65-75?C. In a deep baking tray add oil, coriander seeds, peppercorns, orange peel, thyme, mint, parsley, salt & pepper and finally the salmon fillets. It’s important that the salmon fillets are completely submerged in the oil. Place in the oven and cook for 10- 15 minutes.

2.

Once cooked, remove the fish from the oven and carefully remove from the oil and place on kitchen towel until ready to serve. Serve with a beetroot puree.

1.

Puree beetroot in a blender with half a clove of finely grated garlic, salt, pepper, sprig of thyme and 3 tbs of medium bodied extra virgin olive oil.