Wednesday, February 6, 2013

Confit Salmon Salad

Today I want to show you a bit of a different way of how to prepare salmon, this time as a Confit. So what is actually a confit? It is pretty simple, usually it is pork or duck that has been very slowly cooked in its own fat. So long that it is nice and tender and falls off the bone.

Of course I can't use salmon fat to make the confit, that would never work and would not be very nice in taste as the fat of the salmon, apart from the one that is in the meat is very strong in can see the fat directly under the skin and it has this grey look...usually it is cut away as it is not nice to eat.

So, what should we take to cook the salmon in? Olive oil....a really good olive oil and some spices. I use lemon rind, bay leave, pepper corns, gloves. The the cleaned salmon gets submerged in the oil and the whole lot gets heated up.......only to about 55 to 65 C and very slowly cooked. Then it gets chilled and kept over night in the fridge, so the salmon can marinate some more.
It is a delicious way to eat the salmon, I just flake it carefully and then mix it under garden greens, add some nice vinaigrette to it and finish. Eat it with some nice dark bread, you will see the flavor is even better

500 G Salmon Fillet
600 Ml Olive Oil
50 G Endive Lettuce
50 G Radiccio Lettuce
20 G Dill
50 G Lollo Biondo
50 G Red Oak
20 Ml Cider Vinegar
60 Ml Olive oil
0.5 G Saffron
5 G Salt
1 G Pepper

Heat the olive oil to 100 C, then take off the stove
Carefully submerge the salmon fillet in the oil Leave it in for 4 to 5 minutes till the outside is opaque but inside is still pink
Remove from the oil and cool completely
Flake the salmon

Clean the lettuce
Mix gently with the flaked salmon and a bit dressing
Plate in the middle of a plate and serve with brown toast

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