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Confit salmon, Parmesan gnocchi with cauliflower cream

Confit salmon, Parmesan gnocchi with cauliflower cream
4.3 9 评分
准备工作 1小时 50 分钟
总数 7小时 10 分钟
8 portions
马上体验

食材

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

难易度

中级

营养价值 每 1 portions

钠 5239.5 mg
蛋白质 39.2 g
热量 4990.3 kJ / 1188.1 kcal
脂肪 108.1 g
膳食纤维 2.5 g
饱和脂肪 25.8 g
碳水化合物 18.2 g

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Entertaining with Dani Valent 95 道食谱
澳大利亚和新西兰

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