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James Martin's salmon pavé confit in butter
Serves 2 Starters and mains
Ingredients
- 400g salmon fillet, skin on, scaled and pin boned
- 10 pink peppercorns
- 2 bay leaves
- zest 1 lemon
- a few thyme sprigs
- 300g clarified butter, melted
To serve
- crisp green salad
Method
Preheat the oven to 160C/140C F/Gas 3. Put all the ingredients in a shallow ovenproof dish and bake in the oven for 15 minutes.
Drain the fish and serve with a crisp green salad.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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