|400||grams||goose fat||or duck*|
|1||x||rosemary leaves||flat leaf parsley and thyme*|
|2||each||shallots||peeled and chopped*|
Prepare the salmon fillet into nice thick steaks with the skin on and gently poach in the warm duck fat with salt and pepper, lemon and thyme.
While this is cooking place the garlic and shallots whole in the oven , drizzled with olive oil and season.
Roast in the oven .
To make the sauce, pan fry the onions and the red wine and stock and reduce until thickened.
Finish with soft butter seasoning and herbs.
Remove the salmon from the pan and drain slightly, place in the centre of the plate and garnish with the roasted garlic and onion.
Place the sauce around the edge of the plate and serve.
First published: 1996-01-27 last updated: 2012-09-23
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles