Confit salmon, Parmesan gnocchi with cauliflower cream
TM31 TM5 TM6

Confit salmon, Parmesan gnocchi with cauliflower cream

4.7 (3 ratings)

Ingredients

Dried cauliflower florets

  • 1 cauliflower floret (medium to large)

Salmon cure

  • 8 fresh boneless salmon fillets (approx. 100 g each), skin removed and reserved
  • water, for soaking salmon skin
  • 100 g rock salt, plus extra pinch for soaking salmon skin
  • 6 sprigs fresh dill, leaves only, plus extra for garnishing
  • 1 lemon, zested and juiced
  • 100 g caster sugar
  • 2 pinches ground white pepper

Parmesan gnocchi

  • 100 g Parmesan cheese, crust removed and cut into pieces (2 cm)
  • 300 g water
  • 30 g kudzu (see Tips)
  • water (iced)

Confit salmon

  • 600 g water
  • 500 - 550 g light olive oil

Cauliflower cream

  • 30 g unsalted butter
  • 20 g olive oil
  • ½ tsp sea salt
  • ½ tsp ground cayenne pepper
  • 400 g cauliflower, broken into florets
  • 150 g pouring (whipping) cream
  • 50 g full cream milk

Salmon skin, cauliflower and assembly

  • 1 ½ tbsp unsalted butter
  • 220 g cauliflower, broken into florets
  • 2 pinches salt, to taste
  • 1 pinch sea salt flakes, for garnishing
  • 1 lemon, zest only, finely grated, for garnishing

Nutrition
per 1 portions
Calories
4990.3 kJ / 1188.1 kcal
Protein
39.2 g
Carbohydrates
18.2 g
Fat
108.1 g
Saturated Fat
25.8 g
Fibre
2.5 g
Sodium
5239.5 mg

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