| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Simply, Fish |
2 |
servings |
INGREDIENTS
| 2 |
|
225 g; (8oz) salmon fillets |
| 400 |
g |
Duck or goose fat; (14oz) |
| 12 |
md |
Shallots; unpeeled |
| 2 |
|
Bulbs garlic; unpeeled |
| 250 |
ml |
Fresh chicken stock; (9fl oz) |
| 600 |
ml |
Red wine; (1pint) |
|
|
Rosemary; flat leaf parsley |
|
|
; and thyme |
| 1 |
|
Lemon |
|
|
Butter |
| 2 |
|
Shallots; peeled and chopped |
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.
Converted by MC_Buster.
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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