Description
Confit is a heat treatment of the product by slow quenching in oil at a temperature not exceeding 100 degrees. This cooking method used in French cuisine. Offer to cook confit of salmon with a delicious creamy taste of melted butter.
Ingredients
-
Melted butter
300 g
-
Salmon
500 g
-
Onion
1 piece
-
Bay leaf
2 piece
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Salt
-
Pepper white
Cooking
This dish I cooked in multivarka Vitek VT-4205 VK. To prepare this dish will need cleaned clarified butter, very detailed preparation already described in the recipe on our website http://www.povarenok .ru/recipes/show/234 13/ And as rightly pointed out by the author, it is necessary to prepare it at least 500 grams of butter. I'll show you how you can cook it in a slow cooker (but I don't use spices). Oil should take the good quality, the best option is home-made butter, but can be purchased, but a tried-and-fat content not less than 80%. Butter cut into pieces, put in a bowl multivarki, give to warm to room temperature.
Include multiverse mode "the Control", set the temperature 100 degrees, time is 60-80 minutes. Oil stir with a spoon to make it evenly heated.
As soon as the butter boils, appears white scum. Next, you need to make sure that the oil is strongly not boiling, just a little swayed. I cooked the ghee with the lid open, as soon as I noticed that the oil completely ceased to sway, cover the lid for a few minutes.
After about an hour the foam becomes more dense.
When you move aside the foam, the oil should be transparent, and at the bottom should be a small pellet. Gently remove the foam.
Give the oil a little to cool, strain. Keep this delicious oil in the refrigerator. The temperature of combustion of such oil is much higher than normal, and the dishes cooked in it, become a wonderful creamy taste.
My salmon fillet, cut into pieces.
In the bowl multivarki add 2 tablespoons of melted butter and diced onions.
On the program "Control" in 100 degrees fry the onions until soft.
Add the remaining ghee and Bay leaf, give the oil to boil.
Dipped in the butter pieces salmon fillet (the oil should completely cover the fish), with the lid closed, heat the fish for about another 5 minutes, then turn off multiverse and leave for 10-12 minutes.
Removed salmon fillet in a bowl.
Mash it with a fork into small pieces (but do not mash).
Add salt and freshly ground white pepper to taste, fried onions, stir the mass.
Add to the mass of salmon 2/3 of the melted butter, mix.
Storage fish confit I use ceramic molds. Fill the moulds with the weight of the salmon reaching the top of the about 0.8 cm
Confit decorated with Laurel leaves and clean the molds in the refrigerator for about 30-40 minutes.
Confit then pour the remaining melted butter. A layer of ghee will create a protective film, and this confit can be stored in the refrigerator for up to one week. Again, put the molds in the refrigerator. Confit must be removed from the refrigerator 30 minutes before serving so that the oil was a little softer. Confit of salmon we especially like to eat with rye bread. Bon appétit!
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