Salmon confit in olive oil
11 September 2006
Ingredients
9oz fresh salmon
Spanish olive oil
Spanish red onions
2 tsp Xeres vinegar
seasoning
Method
Slice the onions and fry in olive oil deglaze with Xeres vinegar and poach the salmon in this oil - the salmon must be covered by the olive oil. Cook for 5 mins and cool. Blend the red onions and olive oil. When cooled add seasoning and pass through a funnel.
