Salmon Confit with Lemongrass Sauce

Salmon Confit with Lemongrass Sauce

Ingredients:

  • 1 tablespoon butter
  • 1 large carrot
  • 1 teaspoon liquid chicken stock (or 1/2 cube of chicken stock cubes)
  • Chives to garnish
  • 1 tablespoon cooking oil
  • 150ml fresh cream
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 2 stalks of lemon grass (ends only, outer leaves removed)
  • 1 tablespoon lemon juice
  • 2 large lemons
  • 400g – 450g salmon fillets (preferably skinless)
  • Salt and pepper to taste
  • 150g – 200g spinach leaves (I used baby spinach leaves)

Course: lunch,main course,main dish,dinner

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