Confit Of Salmon with Roasted Shallots, Garlic and Red Wine
- Main Ingredient: Chicken Duck Various Fish Salmon
- Course: Various Main Dishes
- Yield:
Confit Of Salmon with Roasted Shallots, Garlic and Red Wine ingredients
- 2 225 g -- (8oz) salmon fillets
- 400 g duck or goose fat -- (14oz)
- 12 med shallots -- unpeeled
- 2 Bulb garlic -- unpeeled
- 250 ml fresh chicken stock -- (9fl oz)
- 600 ml red wine -- (1 pint)
- rosemary -- flat leaf parsley
- -- and thyme
- 1 Lemon
- butter
- 2 shallots -- peeled and chopped
Cooking Confit Of Salmon with Roasted Shallots, Garlic and Red Wine
1. 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.
2. While this is cooking place the garlic and shallots whole in the oven, drizzled with olive oil and season.
3. Roasti in the oven.
4. To make the sauce, pan fry the onions and the red wine and stock and reduce until thickened.
5. Finish with soft butter seasoning and herbs.
6. Remove the salmon from the pan and drain slightly, place in the centre of the plate and garnish with the roasted garlic and onion.
7. Place the sauce around the edge of the plate and serve.
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