
Dispositivi & accessori
Confit salmon, Parmesan gnocchi with cauliflower cream
Prep. 1h 50min
Totale 7h 10min
8 portions
Ingredienti
Dried cauliflower florets
-
cauliflower floret (medium to large)1
Salmon cure
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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
Valori nutritivi per 1 portions
Calorie
1188.1 kcal /
4990.3 kJ
Proteine
39.2 g
Grassi
108.1 g
Carboidrati
18.2 g
Fibre
2.5 g
Grassi saturi
25.8 g
Sodio
5239.5 mg
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