Are you amazing? Share with Facebook & Google+

Confit of Salmon with Roasted Shallots, Garlic and Red Wine

Saved in 2 recipe boxes and 2 cookbooks
Be the first to add a photo of this recipe!

. Prep
15 min.
20 min.
Ready In
35 min.
2 servings
Trans-fat Free
Metric measurements


2each salmon fillets *
400grams goose fat or duck*
12medium shallots unpeeled*
2bulbs garlicVideo unpeeled*
250milliliters chicken broth fresh*
600milliliters red wine *
1x rosemary leaves flat leaf parsley and thyme*
1each lemon
1x butterVideo *
2each shallots peeled and chopped*
* not incl. in nutrient facts


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: last updated: 2012-09-23

Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 1085530% of calories from fat
 % Daily Value *
Total Fat 360g 554%
Saturated Fat 96g 482%
Trans Fat 0g
Cholesterol 900mg 300%
Sodium 42909mg 1788%
Total Carbohydrate 358g 358%
Dietary Fiber 0g 0%
Sugars g
Protein 1516g
Vitamin A 35% Vitamin C 127%
Calcium 93% Iron 355%
* based on a 2,000 calorie diet How is this calculated?
Custom Search