Ingredients

• 2 1/2 cups inexpensive olive oil
• 4 (6 oz.) pieces of thick salmon, halibut or other white fish filet, skinned
• 1 Tbsp. extra virgin olive oil
• 1 large hothouse cucumber, peeled and thinly sliced
• 1 Tbsp. chopped fresh dill, plus a few sprigs for garnish
• 2 tsp. white wine vinegar
• sea salt to taste

Directions

1. Pour a thin layer of olive oil in a pan just big enough to hold the pieces of fish side by side. Season the fish on both sides with a little salt, put them in the pan and pour the rest of the oil over them – it should just cover the fish. Very slowly heat the oil to 140 degrees, agitating it with a spatula now and then so it heats evenly.

2. Take the pan off of the heat and leave it somewhere warm on top of the stove for 15 minutes so the fish can poach gently in the oil. The temperature should remain between 130 and 140 degrees. If necessary, keep taking the pan on and off the heat to maintain this temperature.

3. Shortly before the fish is ready, heat the extra-virgin olive oil in a large frying pan. Add the cucumber slices and toss over medium heat for 1 minute. Add the dill, vinegar and a little salt.

4. To serve, divide the cucumber among 4 serving plates. Carefully lift the fish out of the oil, letting the excess drain off, and set it on top of the cucumber. Pour the oil into a cup, leaving behind the juices from the fish, which will have settled on the bottom of the pan. Spoon these juices around the edge of the plate, sprinkle the fish with sea salt, and garnish with a sprig of dill.

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