Confit of Salmon Recipe - Great British Chefs
Tom Kitchin's precise advice for cooking the salmon should yield a delicately flavoured dish. It's simple yet extraordinary
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 1000ml of olive oil, or duck fat
- 4 wild salmon fillets, skinned, each weighing 200g
- 1/2 onion, finely chopped
- 90g of unsalted butter
- 600g of peas, fresh or frozen, podded weight
- 100ml of whipping cream
- 100g of pancetta, cut into batons
- 2 baby gem lettuces, thinly sliced
- salt
- pepper
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