SANITIZATION AND FREEZING

Sanitization of the fish to be done 2 days before: remove any thorns from the salmon fillet and cut it into 4 equal portions; freeze it with the function of shock freezing of Freddy for 3 hours and then store it in the freezer for at least 24 hours. In this way you will have completely sanitized your fish to be able to eat it in complete safety.

COOKING AT LOW TEMPERATURE

Thaw the salmon with the function of controlled thawing Freddy for 3 hours at 10-15°C, then preheat Freddy with the function of slow cooking at low temperature at 75°C and cook the fish until it reaches 42°C to the heart (use a probe).

BREADING

In a pan sauté the chopped pistachios with a little oil, the breadcrumbs and chopped chives. Cover the salted and lightly peppered salmon fillets with this bacon.

PREPARATION OF THE SIDE DISH

Fennel: cut each fennel into 6 segments; slice the shallot thinly. Cut the speck into strips and let it flavour in a pan with a little oil and shallot.

COOKING OF THE SIDE DISH

After 2-3 minutes add the fennel and olives and stew for about ten minutes stirring often. Blend with wine, add a glass of water, salt, pepper and cover. Cook over low heat for about forty minutes stirring occasionally.

PLATE FINISH

Serve the salmon with the fennel.

LONG STORAGE

You can sanitize with the function of shock freezing of Freddy an abundant quantity of salmon, so as to have a stock in the freezer always ready if necessary. Frozen fish is kept in the freezer for about 3 months.

REFRIGERATED STORAGE

If you have cooked salmon fillets left over, you can chop them down quickly with the function of blast chilling of Freddy and keep them in the fridge for up to a week!