Confit of Salmon with Roasted Shallots, Garlic and Red Wine
32
32
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 |
* |
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.
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?