Confit of Salmon with Roasted Shallots, Garlic and Red Wine

• 2 each salmon fillets
• 400 grams goose fat or duck
• 12 medium shallots unpeeled
• 2 bulbs garlic unpeeled
• 250 milliliters chicken broth fresh
• 600 milliliters red wine
• 1 x rosemary leaves flat leaf parsley and thyme
• 1 each lemon
• 1 x butter
• 2 each shallots peeled and chopped

1. Prepare the salmon fillet into nice thick steaks with the skin on and gently poach in the warm duck fat with salt and pepper, lemon and thyme.
2. While this is cooking place the garlic and shallots whole in the oven, drizzled with olive oil and season.
3. Roast in the oven.
4. To make the sauce, pan fry the onions and the red wine and stock and reduce until thickened.
5. Finish with soft butter seasoning and herbs.
6. Remove the salmon from the pan and drain slightly, place in the centre of the plate and garnish with the roasted garlic and onion.
7. Place the sauce around the edge of the plate and serve.

salmon fillets, goose fat, shallots, garlic, chicken broth, rosemary, lemon, butter, shallots

Taken from recipeland.com/recipe/v/confit-of-salmon-roasted-shallo-46968 (may not work)