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Confit of Salmon with Roasted Shallots, Garlic and Red Wine


Saved in 2 recipe boxes and 2 cookbooks

Yield

2

servings

Prep

15

min

Cook

20

min

Ready

35

min

Trans-fat Free
 

Ingredients

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

Directions

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: 2015-02-09

Comments

 

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?
 

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