Salmon with Onion Confit Winter Vegetables and Red Wine Sauce
|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|
|Olive oil||2 Teaspoon|
|Salmon fillets||36 Ounce (6 Fillets, 6 Ounce Each)|
|Freshly ground black pepper||To Taste|
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.