Coddled Salmon with Red Wine Sauce

We call the fish ‘coddled’ because, just as a coddled egg is never boiled, and is cooked at a lower temperature than a boiled egg the same technique is used in cooking the salmon to prevent the protein hardening. By cooking the salmon at a low temperature the protein remains soft and when you eat the fish it literally melts in the mouth. Goose or duck fat is available in tins from specialty shops. If it is unavailable, you can substitute a good quality virgin olive oil. Maintaining the fat