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Salmon With Onion Confit Winter Vegetables And Red Wine Sauce

American.Gourmet's picture
Ingredients
For red wine sauce
  Chopped onions 1⁄3 Cup (5.33 tbs)
  Chopped leeks 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Fresh thyme sprigs 2
  Salmon bones/Other fish bones 1⁄2 Pound, well rinsed
  Red wine 1 1⁄2 Cup (24 tbs)
  Veal stock 1 Cup (16 tbs)
For winter vegetables
  Beets 2 , scrubbed
  New potatoes 5 Small, scrubbed
  Butternut squash 1⁄2 Large, peeled, seeded, and cut into 1/4-inch dice
  Turnip 1 Large, peeled and cut into 1/4-inch dice
  Unsalted butter 1 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh thyme 2 Tablespoon
For onion confit
  Duck fat/Olive oil 3 Tablespoon
  Red onions 3 Pound, thinly sliced
  Granulated sugar 5 Tablespoon
  Sherry vinegar 3 Tablespoon
For salmon
  Olive oil 2 Teaspoon
  Salmon fillets 36 Ounce (6 Fillets, 6 Ounce Each)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

1. Assemble the mise en place trays.
2. To make the sauce, melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat. Add the onion, leeks, celery, and thyme sprigs and stir to coat with the butter. Lay the fish bones on top of the vegetables, cover and reduce the heat to low. Cook for 5 to 10 minutes, or until any flesh remaining on the bones is opaque.
3. Stir in the wine and cook, uncovered, for about 15 minutes, or until the liquid is reduced by three-quarters. Add the stock and cook for about 30 minutes, or until the sauce is thick enough to coat the back of a spoon. Strain through a fine sieve into a small saucepan. Season to taste with salt and pepper. Set aside.
4. To prepare the winter vegetables, put the beets in a small saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, or until tender when pierced with a fork. Drain and cool.
5. Meanwhile, put the potatoes in a medium-sized saucepan and add enough water to cover. Add a little salt to the water. Bring to a boil over high heat. Reduce the heat and simmer for about 12 minutes, or until tender when pierced with a fork. Drain and cool.
6. Peel the cooked beets and potatoes and cut into 1/4-inch dice. Toss with the squash and turnip, season with salt and pepper, and set aside.
7. To make the onion confit, melt the duck fat or oil in a large saute pan over medium heat. Add the sliced red onions and sprinkle with the sugar. Cook, stirring occasionally, for 30 minutes, or until the onions are uniformly glazed and deep brown. Sprinkle with the vinegar and cook for 2 minutes more. Season to taste with salt and pepper. Remove from the heat and set aside.
8. Preheat the oven to 400 degrees F.
9. To prepare the salmon, in a large ovenproof saute pan, heat the olive oil over medium-high heat. Season the salmon with salt and pepper and sear on both sides for 1 minute, or until just crisp. Transfer the pan to the oven and roast for 4 minutes, or until medium rare.
10. In a nonstick saute pan, melt the butter over medium-high heat. Add the diced winter vegetables and season to taste with salt and pepper. Cook for 5 minutes, or until just crisp-tender and golden. Stir in the chopped herbs. Remove from the heat and cover with aluminum foil to keep warm.
11. Meanwhile, heat the red wine sauce over low heat.
12. Place the onion confit on one side of 6 warm serving plates. Lay the salmon partially on the confit and spoon the vegetables on the other side of the salmon. Spoon the warm sauce around the vegetables and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Searing
Interest: 
Winter, Gourmet
Ingredient: 
Salmon
Preparation Time: 
45 Minutes
Cook Time: 
120 Minutes
Ready In: 
165 Minutes
Servings: 
6

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