Confit of Salmon with Roasted Shallots, Garlic & Red Wine
Submitted by hana
Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.
YIELD
2 servingsPREP
15 minCOOK
20 minREADY
35 minThis is fine dining made approachable.
Thick salmon steaks get gently poached in warm duck fat with lemon and thyme, a technique that keeps the fish impossibly silky and rich without a hint of dryness.
While the salmon cooks low and slow, whole shallots and garlic bulbs roast in the oven until caramelized and sweet.
The sauce brings it all together: red wine reduced with stock and finished with a swirl of butter for a glossy, deeply savory pour.
Plate it up and you’ve got something that looks and tastes like it came from a Michelin-starred kitchen.
Chef Tips
- Keep the duck fat at a gentle warmth, not a simmer. You’re poaching, not frying. The salmon should cook slowly and stay tender.
- Roast the shallots and garlic whole in their skins. They steam from the inside and become meltingly soft. Squeeze them out of their skins at serving time.
- Reduce the red wine sauce until it coats the back of a spoon. Finishing with cold butter off the heat gives it body and sheen.
- Skin-on salmon works best here. The skin protects the fillet during poaching and can be removed before plating.
Ingredients
Directions
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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