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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
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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Why I always have Pickled Onions in my fridge.
A day without pickled onions in my fridge is a sad day.
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #PickledOnions
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