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Receta Confit Of Salmon With Roasted Shallots, Garlic And Red Wi
by Global Cookbook

Confit Of Salmon With Roasted Shallots, Garlic And Red Wi
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Ingredientes

  • 2 x 225 g, (8oz) salmon fillets
  • 400 gm Duck or possibly goose fat, (14oz)
  • 12 med Shallots, unpeeled
  • 2 x Bulbs garlic, unpeeled
  • 250 ml Fresh chicken stock, (9fl ounce)
  • 600 ml Red wine, (1pint) Rosemary, flat leaf parsley and thyme
  • 1 x Lemon Butter
  • 2 x Shallots, peeled and minced

Direcciones

  1. Prepare the salmon fillet into nice thick steaks with the skin on and gently poach in the hot duch fat with salt and pepper, lemon and thyme.
  2. While this is cooking place the garlic and shallots whole in the oven, drizzled with extra virgin olive oil and season. Roast in the oven.
  3. To make the sauce, pan fry the onions and the red wine and stock and reduce till thickened. Finish with soft butter seasoning and herbs.
  4. Remove the salmon from the pan and drain slightly, place in the centre of the plate and garnish with the roasted garlic and onion.
  5. Place the sauce around the edge of the plate and serve.