Confit of Salmon

My friend Barbara Winos and Foodies tagged me for this meme. I am new to this and it was fun to think about the following…I’m sorry but I have had to cheat on the favourite foods and slip in a couple of extras
4 FAVOURITE FOODS


Fragrant white ripe peaches and nectarines
Roast Pork especially the Crackling
Ripe Tomatoes with avocado
Roast Chicken and foie gras

4 FOODS I WILL NEVER EAT
Can’t drink Milk
Trifle
Sheep’s eyes
Chicken feet

4 JOBS I'VE HAD
Lab Technician
Plan printing
Advertising
Television

4 FILMS I COULD WATCH MORE THAN 4 TIMES


Bolero The Song of Life
There’s Something About Mary
Zoolander
Jean de Florette


4 PLACES I'D LIKE TO BE AT THIS MOMENT


Picnicking at the Zoo with my grandchildren
On our boat in the Hauraki Gulf in the heat of Summer
On a Gourmet Tour of France
On a Gourmet Tour of Italy

Here's one of the trips to the Zoo...Don't you love the Zoo? such a happy place to visit.

I’ll also keep this meme in New Zealand and pass it on to Arfi of Homemades who is always thinking of wonderful new ways to cook healthily. She has some great gluten free food… click on here to read her blog
She has been nominated for "Bloggers for Positive Global Change"

Talking about grandchildren we are all anxiously awaiting the birth of the newest grandchild due today.
Yesterday we took a little lunch over to the pregnant Mum a lovely little pasta from the leftover of the last nights Dinner with Friends.
The extension to the house is coming along splendidly.
It has been a bit of a race which will come first new room or new baby. I think the baby will win.
Hopefully it will


The Dinner for Friends
Beautiful Confit of Salmon with Creme Fraiche Potatoes

This method of cooking salmon is delightful I saw it on "Saturday Cooks."
Demonstrated by Chef Jun Tanaka
I have poached potatoes in oil before and loved it and this fish is great.
So you just lightly poach the fish in oil that is fragrantly spiced.

Serve it on a bed of potatoes dressed in a horseradish and dill dressing
A little braised fennel or leeks as an accompaniment.

If you buy the salmon already skinned and all little pin bones removed.
it is much easier.

You need
1 tablespoon each of
Coriander seeds
Cardamom pods
Black peppercorns
1 star anise

1 litre olive oil (not extra virgin olive oil)
200 gms salmon per person

3-4 small potatoes each– peeled

The Potato Dressing
1 pottle Crème fraiche
Grated horseradish
2 teaspoons Dijon mustard
2 tablespoons chopped dill
Juice of 1 Lemon
Sea salt and freshly ground black pepper

Fennel or leeks

Remove hard outer bits,keep the end on so that the vegetable stays intact
cut in half vertically.

Get a sheet of foil
Place the vege on top
Splash of white wine
Drizzle olive oil
Clove of garlic mashed
Sea salt and freshly ground black pepper
Wrap and cook 200C for 20 minutes

To cook the Salmon
First toast the spices in a dry pan

Add olive oil and gently heat. Do not overheat definitely not smoking
It is a gentle poaching method.
Add the salmon the oil should just cover it.

Poach for about 6-8 minutes

Meanwhile boil your potatoes drain and mix with ½ of the dressing while warm

Plate potatoes first
Salmon on top
And finish off with fennel
Drizzle over the vege juices and a little spoonful of the dressing on the side


How delicious is that?






Now the Leftover Pasta

Just make a white sauce
2 tablespoons butter
2 tablespoons flour
½ cup white wine
1 cup chicken stock
Freshly ground black pepper
1 bay leaf
2 tablespoons chopped spring onion
1 egg

Melt butter
Add flour stir and cook about 4 minutes to cook out the flour taste
Add wine and hot chicken stock and bay leaf
Stir till thickened
Taste for seasoning and adjust if necessary
Remove from heat
Add spring onion
Beat in egg


Toss cooked on Pasta a little olive oil to stop sticking then add flaked leftover salmon and chop the potatoes.

Mix with half of the sauce

Place in oven proof dish
Cover with remainder of sauce and cook in 180C till bubbly and golden.
So so simple.