Confit salmon, Parmesan gnocchi with cauliflower cream

Confit salmon, Parmesan gnocchi with cauliflower cream

4.3 9 Bewertung

Zubereitung 1 Std. 50 Min

Gesamt 7 Std. 10 Min

8 portions

Zutaten

Dried cauliflower florets

cauliflower floret (medium to large)
1

Salmon cure

fresh boneless salmon fillets (approx. 100 g each), skin removed and reserved
8
water for soaking salmon skin
rock salt plus extra pinch for soaking salmon skin
100 g
fresh dill leaves only, plus extra for garnishing
6 sprigs
lemon zested and juiced
1
caster sugar
100 g
ground white pepper
2 pinches

Parmesan gnocchi

Parmesan cheese crust removed and cut into pieces (2 cm)
100 g
water
300 g
kudzu (see Tips)
30 g
water (iced)

Confit salmon

water
600 g
light olive oil
500 - 550 g

Cauliflower cream

unsalted butter
30 g
olive oil
20 g
sea salt
½ tsp
ground cayenne pepper
½ tsp
cauliflower broken into florets
400 g
pouring (whipping) cream
150 g
full cream milk
50 g

Salmon skin, cauliflower and assembly

unsalted butter
1 ½ tbsp
cauliflower broken into florets
220 g
salt to taste
2 pinches
sea salt flakes for garnishing
1 pinch
lemon zest only, finely grated, for garnishing
1

Schwierigkeitsgrad

medium

Nährwerte pro 1 portions

Natrium 5239.5 mg

Eiweiß 39.2 g

Brennwert 4990.3 kJ / 1188.1 kcal

Fett 108.1 g

Ballaststoffe 2.5 g

gesättigte Fettsäuren 25.8 g

Kohlenhydrate 18.2 g

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Auch enthalten in

Entertaining with Dani Valent 95 Rezepte
Australien und Neuseeland

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