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Receta Rare Confit Of Salmon With A Warm Vinaigrette And New Potato

by Global Cookbook

Ingredientes

Salmon     Rock salt     Extra virgin olive oil     Fish stock     Butter     Extra virgin olive oil     Tomato, cut into dice

Saffron     Marche lettuce     Lardons of bacon     New potatoes, boiled, peeled and sauteed     Girolle mushrooms 1 sprg dill     Deep fried quail Large eggs

Direcciones

1. Marinate and cut the salmon. Place on a baking sheet with some rock salt and extra virgin olive oil. Place in moderate oven for 4-6 min. Place salmon in a circle on a plate.
2. For the dressing: Reduce the fish stock. Thicken slightly with chilled butter and whisk in extra virgin olive oil. Add in tomato dice and the saffron and spoon over the salmon.
3. To deep fry the quail Large eggs, soft boil first, peel, roll in lowfat milk and flour and breadcrumbs and then lightly fry.
4. Assemble all the ingredients for the salad and serve with the salmon.

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