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LOCATION: Recipes >> Fish >> Salmon 04

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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.

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