Confit of Salmon with Roasted Shallots, Garlic & Red Wine
Yield
2 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
salmon fillets
|
*
|
| 4E+2 | grams |
goose fat
or duck |
* |
| 12 | medium |
shallots
unpeeled |
*
|
| 2 | bulbs |
garlic
unpeeled |
*
|
| 2.5E+2 | milliliters |
chicken broth
fresh |
*
|
| 6E+2 | 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.
