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Confit of Salmon with Roasted Shallots, Garlic & Red Wine

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Recipe

 

Yield

2 servings

Prep

15 min

Cook

20 min

Ready

35 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 each salmon fillets
* Camera
400 grams goose fat
or duck
*
12 medium shallots
unpeeled
* Camera
2 bulbs garlic
unpeeled
* Camera
250 milliliters chicken broth
fresh
* Camera
600 milliliters red wine
* Camera
1 x rosemary leaves
flat leaf parsley and thyme
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1 each lemon
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1 x butter
* Camera
2 each shallots
peeled and chopped
* Camera

Ingredients

Amount Measure Ingredient Features
2 each salmon fillets
* Camera
4E+2 grams goose fat
or duck
*
12 medium shallots
unpeeled
* Camera
2 bulbs garlic
unpeeled
* Camera
2.5E+2 milliliters chicken broth
fresh
* Camera
6E+2 milliliters red wine
* Camera
1 x rosemary leaves
flat leaf parsley and thyme
* Camera
1 each lemon
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1 x butter
* Camera
2 each shallots
peeled and chopped
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 1085530% 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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