设备与配件
Confit salmon, Parmesan gnocchi with cauliflower cream
准备工作 1小时 50 分钟
总数 7小时 10 分钟
8 portions
食材
Dried cauliflower florets
-
cauliflower floret (medium to large)1
Salmon cure
-
fresh boneless salmon fillets (approx. 100 g each), skin removed and reserved8
-
water for soaking salmon skin
-
rock salt plus extra pinch for soaking salmon skin100 g
-
fresh dill leaves only, plus extra for garnishing6 sprigs
-
lemon zested and juiced1
-
caster sugar100 g
-
ground white pepper2 pinches
Parmesan gnocchi
-
Parmesan cheese crust removed and cut into pieces (2 cm)100 g
-
water300 g
-
kudzu (see Tips)30 g
-
water (iced)
Confit salmon
-
water600 g
-
light olive oil500 - 550 g
Cauliflower cream
-
unsalted butter30 g
-
olive oil20 g
-
sea salt½ tsp
-
ground cayenne pepper½ tsp
-
cauliflower broken into florets400 g
-
pouring (whipping) cream150 g
-
full cream milk50 g
Salmon skin, cauliflower and assembly
-
unsalted butter1 ½ tbsp
-
cauliflower broken into florets220 g
-
salt to taste2 pinches
-
sea salt flakes for garnishing1 pinch
-
lemon zest only, finely grated, for garnishing1
难易度
中级
营养价值 每 1 portions
钠
5239.5 mg
蛋白质
39.2 g
热量
4990.3 kJ /
1188.1 kcal
脂肪
108.1 g
膳食纤维
2.5 g
饱和脂肪
25.8 g
碳水化合物
18.2 g
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