Confit salmon, Parmesan gnocchi with cauliflower cream

Confit salmon, Parmesan gnocchi with cauliflower cream

4.3 9 beoordelingen

Voorbereiding 1u. 50min

Totaal 7u. 10min

8 portions

Ingrediënten

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

Moeilijkheidsgraad

gemiddeld

Voeding per 1 portions

Natrium 5239.5 mg

Eiwitten 39.2 g

Calorieën 4990.3 kJ / 1188.1 kcal

Vetten 108.1 g

Vezels 2.5 g

Verzadigd vet 25.8 g

Koolhydraten 18.2 g

Bevalt het je?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer je voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Entertaining with Dani Valent 95 recepten
Australië en Nieuw-Zeeland

Misschien vind je dit ook leuk...

Prawn and saffron risotto

30min

Sous vide salmon with avocado cream (TM5)

1u. 5min

Anise-cured salmon

14u. 10min

Veal involtini

35min

Balsamic salmon and zucchini noodles (Thermomix® Spiralizer, using modes)

35min

Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

1u. 15min

Parmesan baskets with goat's cheese mousse

1u. 15min

Coq au vin blanc with polenta madeleines

1u. 45min

Watermelon and salmon ceviche stack

25min

Sous vide kangaroo with rosemary (TM5)

1u. 15min

Chilli mussels with thyme and tomatoes

40min

Salmon with yoghurt dressing

55min