Time: 45 mins
Servings: 2
Ingredients
Salmon Confit
2 - 5oz salmon filet
6 sprigs rosemary
6 sprigs thyme
10 cloves smashed garlic
3 ea peppercorns
1 ea bay leaf
as needed salt & pepper
1 inch leek stem (green part)
6-8 cups olive oil
Yellow Pepper Saffron Broth
2 ea yellow peppers, medium diced
10 cloves smashed garlic
1 ea medium sized shallot, rough diced
3/4 cup dry white wine
1 pinch saffron
2 Tbls olive oil
as needed salt & pepper
2 Tbls unslated butter
1 Tbls lime juice
Mediterranean Salad
4 ea kalamata olives finely sliced
2 ea sun-dried tomatoes finely sliced
1 Tbls finely sliced basil
1/2 tsp extra virgin olive oil
Crispy Leeks
1 ea leek (white part only)
8 cups canola oil
Method
salmon confit
Place all ingredients in a small pot & bring oil temperature to 160°F. Let the oil steep in the flavor of the herbs for 1 hour at that temperature.
Drop the temperature down to 120°F.
Season salmon with salt & pepper and drop it into the oil for 15 minutes.
Take out of oil & let rest prior to plating for 2 minutes.
Yellow Pepper Saffron Broth
In a heavy bottom sauté pan on medium low heat, sweat the peppers, garlic, shallots in olive oil, & season with salt & pepper for about five minutes. Be careful not to brown the vegetables.
Deglaze with white wine, & at the saffron. Reduce it by 3/4.
Add the chicken stock & reduce by 1/2.
Place in a blender & add butter &d start to purée until the sauce is smooth.
Strain it through fine sieve.
Bring it back up to heat in a small pot, check the seasoning & add lime juice.
Serve with your fish, mediterranean salad, & roasted potatoes.
Mediterranean Salad
Place all ingredients in a small bowl and mix together.
Crispy Leeks
Finely julienne the leak
Bring oil temperature to 300°F and fry the leeks.
Take it out of the frying oil and place it on a paper towel and season with salt.
Bon Appétit & Enjoy