Lachs-Confit mit Aioli

Zutaten

• 4 x 160 g – 5 1/2 oz salmon fillets
• 100 ml – 3 1/3 oz extra virgin olive oil
• 4 pinches fine salt
• coarse salt
• homemade aioli

Zubereitung

1. 1

   Place each salmon fillet in a vacuum-sealable bag.

2. 2

   Sprinkle 1 pinch of salt over the top of each salmon fillet. Drizzle ¼ of the extra virgin olive oil over it, then seal using a vacuum sealer.

3. 3

   Cook in a water bath at 38°C – 100°F for 40 minutes.

4. 4

   When ready, gently remove the salmon from the bag and drain well.

5. 5

   Serve warm with homemade aioli, coarse salt, and wilted spinach.