Saumon confit, petits pois à la française

This is an old recipe that I came up with during my time at La Tante Claire and now I see it on menus of chefs who’ve worked in my kitchens – that’s a rewarding discovery; it shows it’s timeless. Despite being an oily fish, salmon can be difficult to cook well as it has a tendency towards dryness. Poaching it in oil or fat, as in this confit, cooks it very, very slowly but keeps it beautifully moist and succulent. And while you might think that the fat leaves it greasy or makes the dish hea