Confit of Salmon with Roasted Shallots, Garlic and Red Wine Recipe

Name: Confit of Salmon with Roasted Shallots, Garlic and Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each salmon fillets; 400 grams goose fat or duck; 12 medium shallots unpeeled; 2 bulbs garlic unpeeled; 250 milliliters chicken broth fresh; 600 milliliters red wine; 1 x rosemary leaves flat leaf parsley and thyme; 1 each lemon; 1 x butter; 2 each shallots peeled and chopped

Servings: persons

2 each salmon fillets
400 grams goose fat or duck
12 medium shallots unpeeled
2 bulbs garlic unpeeled
250 milliliters chicken broth fresh
600 milliliters red wine
1 x rosemary leaves flat leaf parsley and thyme
1 each lemon
1 x butter
2 each shallots peeled and chopped

1
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.
2
While this is cooking place the garlic and shallots whole in the oven, drizzled with olive oil and season.
3
Roast in the oven.
4
To make the sauce, pan fry the onions and the red wine and stock and reduce until thickened.
5
Finish with soft butter seasoning and herbs.
6
Remove the salmon from the pan and drain slightly, place in the centre of the plate and garnish with the roasted garlic and onion.
7
Place the sauce around the edge of the plate and serve.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 each salmon fillets, 400 grams goose fat or duck, 12 medium shallots unpeeled, 2 bulbs garlic unpeeled, and more.

Yes, Confit of Salmon with Roasted Shallots, Garlic and Red Wine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Confit of Salmon with Roasted Shallots, Garlic and Red Wine

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