29 Jan Confit of wild Alaska salmon in smoked goose fat
Confit of wild Alaska salmon in smoked goose fat
- Remove the skin and bones from a 60 g piece of salmon and bottle in the smoked goose fat.
- Dry the skin and fry; chop finely and keep aside. Cook the salmon in a Roner at 50º for 6 minutes.
- Bathe in a mixture of honey and vinegar and decorate with the crispy skin.