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How To make Confit Of Salmon with Roasted Shallots, Garlic and Red Wine
2 225 g
(8oz) salmon fillets
400 grams duck or goose fat :
(14oz)
12 medium shallots unpeeled
2 bulbs garlic :
unpeeled
250 milliliters fresh chicken stock (9fl oz)
600 milliliters red wine :
(1 pint)
rosemary flat leaf parsley :
and thyme 1 lemon
butter 2 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.
How To make Confit Of Salmon with Roasted Shallots, Garlic and Red Wine's Videos
How to make confit salmon
Vincent, from shows me how to preserve salmon in sterilised Le Parfait jars. The full recipe is below.
Confit Scottish salmon with fennel, citron confit, dill & shallots:
To fit in 1 Le Parfait Super terrine jar 500ml
For 4 people as an appetizer/ tapas or for 2 people as a main dish.
Ingredients
250g Scottish Salmon
1 fennel bulb
½ tsp of fennel seeds
1 large shallot
2 sprigs of dill
4 half slices of preserved lemon
1 tsp of sugar
1 tsp of salt
2 rotations on a course pepper grinder
200ml olive oil
Method
1) Slice the salmon into 6 equal pieces
2) Rub the salmon with the salt, sugar and pepper. Cover and eave on the side for 20 minutes.
3) In the meantime, cut the fennel into 4 vertical thick slices. Cut the shallots into 5mm transversal slices.
4) Rinse the salmon with water and dry with kitchen towel.
5) Place into the jar alternate layers of the lemon, fennel, shallot, salmon and dill sprigs then pour the oil, leaving a
2cm gap at the top
6) Sterilize for 1h
© Le Parfait, November 2011
Mini Potato Dauphinoise (Gratin Stacks)
Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
PRINT RECIPE:
Garlic Mushrooms Better than ANY Restaurant! | Chef Jean-Pierre
Hello There Friends, Garlic Mushrooms are so easy to make yet so many people make the simplest mistakes when making them! Let me teach you some simple tricks to making the best Garlic Mushrooms that would blow any Steakhouse out of the water! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
❤️ Woll Non-Stick Fry Pan:
❤️ Zester:
❤️ Lasagna Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
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✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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#garlicmushrooms #garlicmushroom #steakhousesides
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Pickled Red Onions | Always keep a jar of this in your fridge
Pickled red onions are an easy way to brighten and elevate any dish. They add a nice tangy and crunchy element to your meal and are so easy to make. Once you try it, I guarantee you will always want to keep a jar of it in your refrigerator at all times.
Find the full recipe and more meal inspo at costcokitchen.com
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King Salmon with an Amazing Mustard Sauce - Chef Jean-Pierre
Hello There Friends, I have so many comments about how much you guys love the Seafood Dishes and especially Salmon! So today, I will mix an amazing Mustard Sauce that's so easy to make along with one of the best pieces of fish you can buy on the market! I hope you enjoy this King Salmon Recipe! Comment down below how you liked it. ????
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Boning Knife:
❤️ Fleur De Sel Salt:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
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CHEF'S ONLINE STORE: