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Confit salmon, Parmesan gnocchi with cauliflower cream

Confit salmon, Parmesan gnocchi with cauliflower cream
4.3 9 Bewertungen
Vorbereitung 1 Std. 50 Min
Gesamt 7 Std. 10 Min
8 portions
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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
Protein 39.2 g
Kalorien 4990.3 kJ / 1188.1 kcal
Fett 108.1 g
Ballaststoff 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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