Confit salmon, Parmesan gnocchi with cauliflower cream

Confit salmon, Parmesan gnocchi with cauliflower cream

4.3 9 ratings

Prep. 1 h 50 min

Total 7 h 10 min

8 portions

Ingredients

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

Difficulty

medium

Nutrition per 1 portions

Sodium 5239.5 mg

Protein 39.2 g

Calories 4990.3 kJ / 1188.1 kcal

Fat 108.1 g

Fibre 2.5 g

Saturated Fat 25.8 g

Carbohydrates 18.2 g

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Australia and New Zealand

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