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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