- 4 x 5 portions of Scottish or King Salmon
- 1 tablespoon grape seed oil
- 1 gallon Olive Oil
At Tru this dish is served with Smoked Cream and Sorel Sauce.
- Season salmon fillets with salt and pepper. Turn oven onto 350 degrees Fahrenheit.
- To prepare your olive oil bath, place a wire rack into a 12×12 pan. Fill with olive oil and set on stove top.
- Heat grape seed oil in a sauté pan. You will know when the pan is hot enough when light wisps of smoke rise from the pan. When sufficiently hot, sauté salmon filets skin side down until skin side is golden brown. Immediately remove from heat and set aside.
- Drop salmon fillets onto the wire rack so they are fully submerged. Place on top of the stove (not on a flame—the heat from the 350 degree Fahrenheit oven provides the correct amount of heat for the cooking process) until temperature of the fillet reaches 105-110 degrees on a meat thermometer (about 35-55 minutes). The fish will feel slightly warm to the touch. Note that the bath never gets hot and the color of the fish will not change as when baked. It will still be raw-looking, flaky and firm.
- When done, remove from bath and rest on napkins for one minute to drain oil. Serve immediately.