Salmon Confit
by Perrier, Georges
Print This Recipe
Directions
Sauce:
Reduce the maraschino liquid to syrup, add the pickled liquid. Reduce to syrup and add the Balsamic vinegar, reduce by half. Finish with the chicken stock and the cream. Cook for 2 minutes and add the fresh strawberries juice. Blend, add butter and check seasoning.
Poached in olive oil, 175ºF for 3 to 4 minutes. Fresh fava beans fricassee and picked strawberries dice, finish with chopped shallot and fresh chive.
Smoked wild steelhead trout roe caviar, from River & Glen, Warminster, PA
Ingredients
Sauce:
1 cup Marashino Liquid
1 cups pickled strawberry liquid
½ cup Balsamic vinegar
2 cups chicken stock
2 cups fresh strawberries juice
1-cup cream
Butter
Pickled Stawberries:
1 Bottle of white vinegar
2 cup of honey
6 star anises
10 cloves
Black pepper corn
Thyme
Bring to boil and then put in jar with fresh strawberries