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home > recipes > seafood > confit of salmon with roasted shallots, garlic and red wine
from UK Confit Of Salmon With Roasted Shallots, Garlic And Red Wine This is 1 of 120 new recipes added to the Carlton Food Network recipe archive at The UK Recipe Archive this week. There are now over 3100 recipes from this UK TV Food channel on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ Confit Of Salmon With Roasted Shallots, Garlic And Red Wine Serving Size : 2 Categories : New 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, (1pint) 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 duch 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. Converted by MC_Buster.

Confit Of Salmon With Roasted Shallots, Garlic And Red Wine


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keyword: confit
keyword: salmon
keyword: roasted
keyword: shallots,
keyword: garlic
ethnicity: french
recipes for seafood
recipes by alan
Email Address:
(posted July 3, 1999)

from UK

Confit Of Salmon With Roasted Shallots, Garlic And Red Wine

This is 1 of 120 new recipes added to the Carlton Food Network recipe archive at The UK Recipe Archive this week. There are now over 3100 recipes from this UK TV Food channel on-
line at The UK Recipe Archive in both Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

Confit Of Salmon With Roasted Shallots, Garlic And Red
Wine

Serving Size : 2
Categories : New

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, (1pint)
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 duch 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.

Converted by MC_Buster.


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