Versões compatíveis
Confit salmon, Parmesan gnocchi with cauliflower cream
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
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
- Nutrição
- por 1 portions
- Energia
- 4990.3 kJ / 1188.1 kcal
- Proteína
- 39.2 g
- Hidratos de carbono
- 18.2 g
- Gordura
- 108.1 g
- Gordura saturada
- 25.8 g
- Fibra
- 2.5 g
- Sódio
- 5239.5 mg
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