Confit of Salmon with Roasted Shallots, Garlic and Red Wine
Saved in 2 recipe boxes and 2 cookbooks
|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: 2015-02-09