![Confit salmon, Parmesan gnocchi with cauliflower cream Confit salmon, Parmesan gnocchi with cauliflower cream](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/6DC26FC6-D849-4236-A4BE-BA9FDC9F1CDC/Derivates/62E7A5D3-78A1-4B15-A951-7266737D187D.jpg)
Zorluk
Tariflerimizin çoğu kolaydır. Biraz daha fazla zaman ya da pişirme yeteneği gerektirenler orta veya ileri dereceli olarak sınıflandırılmıştır.
Hazırlama süresi
Bu yemeği hazırlamak için ihtiyacınız olan süre.
Toplam süre
Bu yemeği baştan sona hazırlamak için gereken süre: marine etme, fırınlama, soğutma vb. dahil
Servis miktarı
Bu, bu tarifin kaç kişilik olduğunu gösterir.
Malzemeler
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
- Besin Değeri
- şuna göre 1 portions
- Kalori
- 4990.3 kJ / 1188.1 kcal
- Protein
- 39.2 g
- Karbonhidrat
- 18.2 g
- Yağ
- 108.1 g
- Doymuş Yağ
- 25.8 g
- Lif
- 2.5 g
- Sodyum
- 5239.5 mg
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