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Confit of salmon

Cook time: 0 min.
Servings: 12

Ingredients for Confit of salmon

A bouquet of fresh Bay leaves min. 25 sheets
Fresh ginger as a small potato
1tspGrovknust black pepper
1Salmon page minus the tail piece
1tspSumak (available in immigrant shops)
3dlDuck fat or goose fat
4tbspCoarse salt

Instructions for Confit of salmon

To prepare the Confit of salmon recipe, please follow these instructions:

Arrow nervous his legs out, which sits in a strip on the bias in the thickest part of the fillet, you can feel the ends with your fingers.

They should be removed with tweezers or a small pair of pliers.

Rub the salmon into the Spice mixture, and place it in a dish that is not too large. Movie dish thoroughly, and put it in the fridge for my 24th, Max. 48 hours.

Dry salmon thoroughly with paper towels.

Arrange Bay leaves in the bottom of a baking dish in which salmon accurately can be. Planer thinly sliced garlic and Ginger over the salmon, and pour over oily birds. Bake at 200 degrees for about 25 minutes Take the salmon out after 10 minutes, and pour the grease over again with a spoon. Check out where it is and hold baked good eye with it. The salmon should not be completely done, but still a little raw in the middle. Keel the of to lukewarm.

The salmon tastes best the same day and must be eaten warm, not cold.

If there is debris that needs to be saved, it must, of course, in the refrigerator, but it must carefully, before the rest eaten lunes.

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