Salmon with thyme confit
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Easy
Ingredients
-
6
x
155 g filleted salmon pieces
-
500
ml
olive oil
-
5
sprigs
of fresh thyme
-
6
pinches
of salt
-
6
grind of ground pepper
-
200
g
pre-cooked polenta
-
80
ml
Mutti Tomato Paste
-
500
ml
2% milk
-
500
ml
water
-
3
pinches
of salt
-
6
grind of ground pepper
-
30
g
pitted black olives
-
4
tsp
olive oil
-
400
ml
Mutti Finely Chopped Tomatoes
-
1
leaf
white onion Garlic, thyme, bay
-
3
pinches
of salt
-
6
grind of ground pepper
-
4
tsp
olive oil
-
half a sprig of basil
Chef’s Tip:
You can also cook the salmon in the oven at 400°F (200°C) for 8 min.
Share the ingredient list
Chef’s Tip:
You can also cook the salmon in the oven at 400°F (200°C) for 8 min.
Salmon with thyme confit: Method
- For the fish:
- Pour the olive oil into a dish and heat to 175°F (80°C).
- Season the salmon steaks with salt and pepper, then place in the oil with the thyme sprigs. Leave to sear over very low heat for about 15 minutes. The salmon should still be pink after cooking.
- For step 2:
- Cut the olives into rings. Bring the water and milk to a boil with the tomato paste, salt and pepper. Slowly pour the polenta in until it thickens. Then add the sliced olives. Pour the polenta, about 2 cm thick, onto a non-stick tray, then place in the fridge for 30 min.
- Then upturn onto a board. Cut the cooled polenta into 7 cm squares. Drizzle olive oil in a non-stick pan and brown the polenta slices on each side.
- For the sauce:
- Wash and chop the basil. Finely chop the onion, then sauté in a pan with a drizzle of olive oil and a pinch of salt. Add the chopped tomatoes, basil and herbs and cook until the sauce thickens. Season with salt and pepper.
- Serving:
- Place a piece of crispy polenta in the centre of the plate and prepare the salmon fillet confit above. Finish with a spoonful of chopped tomatoes.
