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Name: Confit of Salmon with Roasted Shallots, Garlic And Red Wi
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 250 ml Fresh chicken stock; (9fl; 600 ml Red wine; (1pint); Rosemary; flat leaf parsley; 400 g Duck or goose fat; (14oz); 2 Bulbs garlic; unpeeled; 2 225 g; (8oz) salmon fillets; ; and thyme; 1 Lemon; 12 md Shallots; unpeeled; 2 Shallots; peeled and chopped; Butter

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INGREDIENTS

250 ml Fresh chicken stock; (9fl
600 ml Red wine; (1pint)
Rosemary; flat leaf parsley
400 g Duck or goose fat; (14oz)
2 Bulbs garlic; unpeeled
2 225 g; (8oz) salmon fillets
; and thyme
1 Lemon
12 md Shallots; unpeeled
2 Shallots; peeled and chopped
Butter

Servings

INSTRUCTIONS

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. Per serving: 276 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 204mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Confit of Salmon with Roasted Shallots, Garlic And Red Wi

250 ml Fresh chicken stock; (9fl
600 ml Red wine; (1pint)
 Rosemary; flat leaf parsley
400 g Duck or goose fat; (14oz)
2 Bulbs garlic; unpeeled
2 225 g; (8oz) salmon fillets
 ; and thyme
1 Lemon
12 md Shallots; unpeeled
2 Shallots; peeled and chopped
 Butter

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.        Per serving: 276 Calories (kcal); trace Total Fat; (1% calories from  fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 204mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0  Fruit; 0 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 2 servings

Calories: 62
Calories from Fat: 53 (85%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 15.3mg		5 %
Sodium 42.5mg		1 %
Potassium 80mg		2 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 3.2g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 62

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