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.

 

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).
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.

Disclaimer and a note on mass and energy

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. 

For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations. 

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