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See part 1
oil.
SALMON WITH ONION CONFIT AND RED WINE SALMON SAUCE SALMON
2. Preheat the oven to 400 degrees F. Combine the minced herbs in a
shallow dish or on a piece of waxed paper and coat the flesh side of
each fillet with them.
3. In a large skillet, heat the oil over high heat until smoking and
sear the fillets flesh-side down. Place the skillet in the oven and
roast the fish until medium-rare, 4 to 5 min. Return the pan to high
heat, add the butter, then turn the fish skin- side down and cook
just until it forms a crust, 30 to 45 seconds. Turn the fish
skin-side up again and remove from the pan.
RED WINE SALMON SAUCE
4. In a large saucepan or high-sided pan, melt the butter over medium
heat. Add the shallots, garlic, leeks, celery, and thyme and saute
for 2 min. Arrange the fish bones on top of the vegetables in an even
layer, cover, and reduce the heat to medium. Cook until the bones
become opaque, 5 to 6 min.
5. Raise the heat to high, add the stock and wine, and bring to a
boil. Reduce the heat slightly and simmer until 1-1/2 cup of liquid
remain, about 30 min. Strain through a fine strainer, pushing down on
the solids.
6. Pour the strained liquid into a clean saucepan and reduce over
medium-high heat until slightly syrupy, 10 to 12 min. Strain through a
chinois or fine strainer. Taste and season. It will taste strong and
salty and probably will need pepper only.
TO SERVE 3 cup onion confit 1/2 cup Red Wine Salmon Sauce
1. Divide the confit among 6 warm plates and place a salmon fillet on
top of each portion.
2. Spoon the sauteed vegetables around the confit and ladle the red
wine sauce around the vegetables.
Caramelized Onion Tart, Salmon with Onion Confit and Red Wine Salmon
Sauce
Yields
1 servings
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