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Confit salmon, Parmesan gnocchi with cauliflower cream
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Ingredients
Dried cauliflower florets
- 1 cauliflower floret (medium to large)
Salmon cure
- 8 fresh boneless salmon fillets (approx. 100 g each), skin removed and reserved
- water, for soaking salmon skin
- 100 g rock salt, plus extra pinch for soaking salmon skin
- 6 sprigs fresh dill, leaves only, plus extra for garnishing
- 1 lemon, zested and juiced
- 100 g caster sugar
- 2 pinches ground white pepper
Parmesan gnocchi
- 100 g Parmesan cheese, crust removed and cut into pieces (2 cm)
- 300 g water
- 30 g kudzu (see Tips)
- water (iced)
Confit salmon
- 600 g water
- 500 - 550 g light olive oil
Cauliflower cream
- 30 g unsalted butter
- 20 g olive oil
- ½ tsp sea salt
- ½ tsp ground cayenne pepper
- 400 g cauliflower, broken into florets
- 150 g pouring (whipping) cream
- 50 g full cream milk
Salmon skin, cauliflower and assembly
- 1 ½ tbsp unsalted butter
- 220 g cauliflower, broken into florets
- 2 pinches salt, to taste
- 1 pinch sea salt flakes, for garnishing
- 1 lemon, zest only, finely grated, for garnishing
- Nutrition
- per 1 portions
- Calories
- 4990.3 kJ / 1188.1 kcal
- Protein
- 39.2 g
- Carbohydrates
- 18.2 g
- Fat
- 108.1 g
- Saturated Fat
- 25.8 g
- Fibre
- 2.5 g
- Sodium
- 5239.5 mg
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