Merken Experience the ultimate in seafood luxury with this Confit Salmon With Tahini, Pistachio and Herb Crust. By gently poaching the salmon fillets in olive oil at a low temperature, the fish achieves an incredibly tender, meltingly soft texture that is truly unparalleled. Topped with a vibrant, nutty, and aromatic crust, this dish is a stunning example of Modern Mediterranean cooking that is sure to impress at any dinner party.
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This recipe combines delicate technique with bold Middle Eastern flavors. The slow-cooking process allows the lemon zest and seasonings to penetrate the fish deeply, while the fresh herbs in the crust—parsley, dill, and mint—provide a refreshing contrast to the rich salmon and nutty tahini. It's a showstopping main course that looks as beautiful as it tastes.
Ingredients
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- Salmon: 4 skinless and pin-boned salmon fillets (150 g each), 500 ml olive oil, 1 lemon (zest only), 1 tsp sea salt, ½ tsp black pepper.
- Tahini-Pistachio Crust: 60 g finely chopped shelled pistachios, 3 tbsp tahini, 1 finely grated garlic clove, 2 tbsp each of fresh parsley, dill, and mint, 1 tbsp lemon juice, 1 tsp honey, ½ tsp ground cumin, salt and pepper.
- Garnish: Lemon wedges, extra chopped herbs, and a drizzle of olive oil.
Instructions
- Step 1
- Preheat your oven to 100°C (210°F).
- Step 2
- Place the salmon fillets snugly in a small, ovenproof dish. Season them with salt, pepper, and lemon zest.
- Step 3
- Pour the olive oil over the salmon until it is mostly submerged. Transfer the dish to the oven and confit for 25–30 minutes, until the fish is opaque and flakes easily.
- Step 4
- While the fish is cooking, prepare the crust by stirring together the pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, salt, and pepper in a bowl until a thick paste forms.
- Step 5
- Carefully remove the salmon from the oil and place on a paper towel–lined plate to cool slightly.
- Step 6
- Spread a generous layer of the tahini-pistachio mixture over the top of each fillet.
- Step 7
- Serve warm or at room temperature, garnished with extra herbs, lemon wedges, and a drizzle of olive oil.
Zusatztipps für die Zubereitung
To ensure the most delicate texture, use a kitchen thermometer to keep the oil temperature consistent. After cooking, don't throw away the oil; strain it through a fine-mesh sieve and store it in the fridge to reuse for sautéing vegetables or cooking fish in the future.
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Varianten und Anpassungen
If you prefer a different nut, pistachios can be substituted with finely chopped almonds or walnuts. For those who enjoy a bit of extra crunch, you can briefly broil the salmon under the grill after adding the crust until it just begins to turn golden.
Serviervorschläge
This elegant salmon pairs beautifully with a crisp green salad or warm, fluffy flatbread. It can also be served alongside roasted seasonal vegetables or a light couscous salad to round out the Mediterranean theme.
Merken Whether you are hosting a formal dinner or simply treating yourself to a gourmet meal at home, this Confit Salmon with its vibrant pistachio crust is a dish that delivers incredible flavor and a touch of culinary magic in every bite.
Rezept-Fragen & Antworten
- → Welche Temperatur ist ideal für Confit-Lachs?
Die optimale Temperatur liegt bei 100°C. Diese niedrige Gartemperatur sorgt dafür, dass der Lachs gleichmäßig gart und seine zarte, saftige Konsistenz behält, ohne auszutrocknen.
- → Kann ich das Confit-Öl wiederverwenden?
Ja, das Olivenöl kann nach dem Abseihen für weitere Gerichte verwendet werden. Es hat einen feinen Lachsgeschmack und eignet sich hervorragend für mediterrane Speisen oder Salatdressings.
- → Welche Nüsse eignen sich als Alternative zu Pistazien?
Mandeln oder Walnüsse sind ausgezeichnete Alternativen. Sie bieten ähnliche Textur und ergänzen die Tahini-Kräuter-Mischung geschmacklich sehr gut, wobei jede Nuss ihre eigene Note einbringt.
- → Wie erkenne ich, dass der Lachs perfekt gegart ist?
Der Lachs ist fertig, wenn er gerade eben undurchsichtig ist und sich leicht mit einer Gabel in Schichten teilen lässt. Er sollte noch leicht glasig in der Mitte sein und nicht trocken wirken.
- → Kann ich die Kruste im Voraus zubereiten?
Ja, die Tahini-Pistazien-Mischung lässt sich bis zu zwei Tage im Voraus zubereiten und im Kühlschrank aufbewahren. Vor dem Verwenden einfach auf Raumtemperatur bringen, damit sie streichfähig wird.
- → Welche Beilagen passen am besten zu diesem Gericht?
Ein knackiger grüner Salat, warmes Fladenbrot oder geröstetes Gemüse harmonieren perfekt. Auch Couscous oder Quinoa mit Zitrone ergänzen die mediterranen Aromen wunderbar.
