SALMON FILLET WITH GREEN PEPPERCORN, CONFIT EGG, AND CRUSHED PISTACHIOS

This recipe features an extra step that adds a gourmet touch, but in the end, it’s quite simple. This time, the preparation won’t be super fast, but the result is guaranteed to be delicious. You can use it for a special dinner with your partner 😆

INGREDIENTS:

FOR THE CONFIT:

✅ one egg per person

FOR THE FILLET:

✅ one salmon fillet per person
✅ butter (in proportion to the fillets, don’t be stingy)
✅ green peppercorns to taste
✅ one sprig of rosemary
✅ unsalted pistachios
✅ salt to taste (be stingy here)

METHOD:

1️⃣ Follow the confit cooking method here.
2️⃣ While the egg is cooking, toast the pistachios in a pan over medium heat. They shouldn’t be “piled up” but should cover the bottom of the pan in a single layer. Once toasted (they should release their aroma), transfer them to a mortar and pestle to crush them. Note: they should not become powder! Set them aside.
3️⃣ In a suitably sized pan, melt the butter.

4️⃣ Add the green peppercorns and the rosemary sprig and let them infuse for a short time.
5️⃣ Add the salmon fillet and cook over medium heat for 3-5 minutes per side, flipping the salmon only once.
6️⃣ Season with salt and serve.

FOR PLATING:

1️⃣ Place a salmon fillet on a plate, along with some of the butter and green peppercorns.
2️⃣ Top each fillet with a confit egg.
3️⃣ Sprinkle with the crushed pistachios.

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