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Confit salmon, Parmesan gnocchi with cauliflower cream

Confit salmon, Parmesan gnocchi with cauliflower cream
4.3 9 оценки
Подготовка 1ч. 50 мин.
Общо 7ч. 10 мин.
8 portions
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Съставки

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

Трудност

средно

Хранене за 1 portions

Натрий 5239.5 mg
Протеин 39.2 g
Калории 4990.3 kJ / 1188.1 kcal
Мазнини 108.1 g
Фибри 2.5 g
Наситените мазнини 25.8 g
Въглехидрати 18.2 g

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Също представено в

Entertaining with Dani Valent 95 Рецепти
Австралия и Нова Зеландия

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