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Ingredients
- 2 x 225 g, (8oz) salmon fillets
- 400 gm Duck or possibly goose fat, (14oz)
- 12 med Shallots, unpeeled
- 2 x Bulbs garlic, unpeeled
- 250 ml Fresh chicken stock, (9fl ounce)
- 600 ml Red wine, (1pint) Rosemary, flat leaf parsley and thyme
- 1 x Lemon Butter
- 2 x Shallots, peeled and minced
Directions
- Prepare the salmon fillet into nice thick steaks with the skin on and gently poach in the hot duch fat with salt and pepper, lemon and thyme.
- While this is cooking place the garlic and shallots whole in the oven, drizzled with extra virgin olive oil and season. Roast in the oven.
- To make the sauce, pan fry the onions and the red wine and stock and reduce till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 567g | |
| Recipe makes 2 servings | |
| Calories 844 | |
| Calories from Fat 512 | 61% |
| Total Fat 56.77g | 71% |
| Saturated Fat 19.07g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 300mg | 13% |
| Potassium 780mg | 22% |
| Total Carbs 8.28g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.85g | 1% |
| Protein 18.0g | 29% |
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