Confit salmon with celeriac rémoulade

Last Saturday night Bron cooked a magnificent dinner of confit salmon and celeriac remoulade. Bron kindly agreed to share her recipes for my blog.

Bron made #dinner. She cooked Confit salmon with celeriac remoulade. It was delicious.
Bron made #dinner. She cooked Confit salmon with celeriac remoulade. It was delicious.

 

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Salmon confit
A delicious dinner for two. I've broken the post into three recipes to improve the formatting.
Author: Gary Lum
Ingredients
  • • 2 pieces salmon fillet skin on, about 150 g per person
  • • olive oil to confit the salmon not extra virgin
  • • zest from 1 lemon
  • • sprig of thyme
  • • 2 garlic cloves barely crushed
Instructions
  1. • Preheat oven to 180 °C (160 °C fan forced).
  2. • Carefully remove the skin from the salmon.
  3. • Generously salt the skin and place between 2 sheets of baking paper on a baking
  4. tray.
  5. • Cover with a second baking tray (as a weight) and place in oven for 30 minutes (or
  6. until skin is crisp).
  7. • Place salmon fillets in a heavy bottomed pot or pan and immerse in olive oil (about
  8. 500 mL, or more depending on the size of the pot). Add remainder of ingredients.
  9. • Heat over a low heat to 42 °C and cook for 15 minutes (check temperature regularly!).
  10. • Once the salmon is cooked, remove from oil and drain off excess oil (or pat dry with
  11. paper towel).
  12. • Serve the salmon topped with its skin and a sprinkle of salmon roe.
Recipe Notes
Serve with kipfler potatoes that have been peeled, par-boiled, tossed in butter and olive oil and baked for 15 minutes at 180 °C (160 °C fan forced).
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Beetroot and carrot chips
Author: Gary Lum
Ingredients
  • • 200 g beetroot fresh, peeled and sliced into 2-3 mm thick discs
  • • 200 g carrot fresh, similar size to the beetroot, peeled and sliced lengthways into 2-3 mm thick pieces
  • • 2 tablespoons olive oil
  • • 1 tablespoon balsamic vinegar
Instructions
  1. • Preheat oven to 180 °C (160 °C fan forced).
  2. • Arrange beetroot and carrot slices in a single layer on a baking tray.
  3. • Combine the olive oil and balsamic vinegar and brush over the beetroot and carrot slices. Season with a little salt.
  4. • Bake for 30 to 45 minutes until crisp.
Confit salmon and roe with celeriac remoulade. It was delicious.
Confit salmon and roe with celeriac remoulade. It was delicious.
Bron made #breakfast. She made Poached egg with Hollandaise sauce on celeriac remoulade and a serve of bacon. It was delicious.
Bron made #breakfast. She made Poached egg with Hollandaise sauce on celeriac remoulade and a serve of bacon. It was delicious.

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