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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.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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