Salmon confit in olive oil

11 September 2006
Salmon confit in olive oil


9oz fresh salmon
Spanish olive oil
Spanish red onions
2 tsp Xeres vinegar


Slice the onions and fry in olive oil deglaze with Xeres vinegar and poach the salmon in this oil - the salmon must be covered by the olive oil. Cook for 5 mins and cool. Blend the red onions and olive oil. When cooled add seasoning and pass through a funnel.

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