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.

Related recipes