Rare confit of salmon with a warm vinaigrette and new potato
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salmon | ||
| Rock salt | ||
| Olive oil | ||
| Fish stock | ||
| Butter | ||
| Olive oil | ||
| Tomato; cut into dice | ||
| Saffron | ||
| Marche lettuce | ||
| Lardons of bacon | ||
| New potatoes; boiled, peeled and | ||
| ; saut‚ed | ||
| Girolle mushrooms | ||
| 1 | Sprig dill | |
| Deep fried quail eggs | ||
Directions
DRESSING
FOR SALAD
Marinate and cut the salmon. Place on a baking sheet with some rock salt and olive oil. Place in moderate oven for 4-6 minutes. Place salmon in a circle on a plate.
For the dressing: Reduce the fish stock. Thicken slightly with chilled butter and whisk in olive oil. Add tomato dice and the saffron and spoon over the salmon.
To deep fry the quail eggs, soft boil first, peel, roll in milk and flour and breadcrumbs and then lightly fry.
Assemble all the ingredients for the salad and serve with the salmon.
Converted by MC_Buster.
Per serving: 8 Calories (kcal); trace Total Fat; (11% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.