Ingredients
6 cups olive oil, preferably extra-virgin
1 sprig fresh thyme
1 garlic clove
4 center-cut salmon fillets (3 ounces and 1 1/2 inches thick each), skinned
Coarse salt and freshly ground white pepper
Pea Stew with Pistachios and Lemon Confit
Fleur de sel (or other coarse salt)
Coarsely chopped shelled unsalted pistachios, for garnish
Lemon Confit for Pea Stew (optional)
Preparation
Heat oil in an 8-quart heavy-bottomed pot over low heat until it registers 140 degrees on a deep-fry thermometer. Add thyme and garlic to oil.
Season fillets with salt and pepper. Carefully add to oil; cook 5 minutes. (Adjust heat as necessary to keep oil temperature at 140 degrees.) Flip; cook 5 minutes (for rare) or 7 minutes (for medium-rare). Transfer to paper towels; pat dry.
Divide pea stew among bowls; place 1 fillet in center of each. Season with fleur de sel (or other coarse salt). Garnish with nuts, and with lemon confit if desired.
