Ingredient and Portion
Confit of Salmon Recipe 油浸三文魚食谱
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4 portions / 4人份
480g salmon fillet (120gm each) / 三文魚肉480克（分成120克1份）
30g rock salt / 粗盐30克
30g coriander root / 莞荽茎30克
2nos lime zest / 柠檬皮茸2个
5g pink peppercorn / 红椒粒5克
300ml olive oil / 橄榄油300毫升
Asparagus foam / 芦笋泡沫
200g green Asparagus(Trimmed) / 青芦笋200克（去皮）
80ml whipping cream / 发起奶油80毫升
10g butter / 牛油10克
10g garlic(chopped) / 蒜茸10克
Salt & pepper / 盐和胡椒粉适量
Glaze shallot /糖焦葱头
16nos shallot /葱头16粒
45g sugar / 白糖45克
25g unsalted butter / 无盐牛油25克
as needed water /清水适量
Garnish /装饰
20pcs asparagus tips (blanched) /芦笋20根（川烫）
80g lotus root (slice thinly and deep fried till golden brown) /莲藕80克（切薄片炸至香脆）
480g salmon fillet (120gm each) / 三文魚肉480克（分成120克1份）
30g rock salt / 粗盐30克
30g coriander root / 莞荽茎30克
2nos lime zest / 柠檬皮茸2个
5g pink peppercorn / 红椒粒5克
300ml olive oil / 橄榄油300毫升
Asparagus foam / 芦笋泡沫
200g green Asparagus(Trimmed) / 青芦笋200克（去皮）
80ml whipping cream / 发起奶油80毫升
10g butter / 牛油10克
10g garlic(chopped) / 蒜茸10克
Salt & pepper / 盐和胡椒粉适量
Glaze shallot /糖焦葱头
16nos shallot /葱头16粒
45g sugar / 白糖45克
25g unsalted butter / 无盐牛油25克
as needed water /清水适量
Garnish /装饰
20pcs asparagus tips (blanched) /芦笋20根（川烫）
80g lotus root (slice thinly and deep fried till golden brown) /莲藕80克（切薄片炸至香脆）
Method
To prepare Salmon /三文魚做法
Submerge salmon in olive oil with rock salt, pink peppercorn, coriander root and lime zest in a container. Marinade for 1 hour in a refrigerator. (pic 1-2)
把三文魚和其他材料浸泡在橄榄油里，收入冰箱腌1小时。（图1-2）
To prepare asparagus foam / 芦笋泡沫做法
1. Sauté garlic with butter, add asparagus and cream.(pic 3-4)
以牛油炒蒜茸，加入芦笋和发起鲜奶油。（图3-4）
2. Blend with immerse blender and strain. (pic 5-6)
以电动搅拌器搅拌后过滤。（图5-6）
3. Re-boil and season to taste with salt and pepper.
再次煮滚后以盐和胡椒粉调味。
To prepare glaze shallot /糖焦葱头做法
1. Place shallot, sugar, butter in a pan.
把葱头、白糖及牛油放入锅里。
2. Add in water, just enough to cover 1/2 of the shallot, boil at high heat till almost dry.
加入淹盖葱头一半的水，以大火煮至水干。
3. Toss the shallot frequently to prevent them from burning.
期间不断翻动以免葱头烧焦。
4. Ready to serve once the shallot is well coated.
一旦葱头熟透即可盛出。
To serve / 吃法
1. Take out the fish from refrigerator 1/2 hour before cooking.
在开煮前半小时就从冰箱取出三文鱼。
2. Bake fish in oven at 80℃ for 10-15mins or until just cooked.
以80℃烤三文鱼10-15分钟或至刚刚熟即可。
3. Lift the fish out and drain the excess oil in a cooling rack.
取出三文鱼，把油滤掉。
4. Place salmon on plate, served with crispy lotus root, asparagus and glaze shallot. Topped with asparagus foam.
把三文鱼排碟，配莲藕片、芦笋及糖焦葱头，淋上芦笋泡沫即可。
Submerge salmon in olive oil with rock salt, pink peppercorn, coriander root and lime zest in a container. Marinade for 1 hour in a refrigerator. (pic 1-2)
把三文魚和其他材料浸泡在橄榄油里，收入冰箱腌1小时。（图1-2）
To prepare asparagus foam / 芦笋泡沫做法
1. Sauté garlic with butter, add asparagus and cream.(pic 3-4)
以牛油炒蒜茸，加入芦笋和发起鲜奶油。（图3-4）
2. Blend with immerse blender and strain. (pic 5-6)
以电动搅拌器搅拌后过滤。（图5-6）
3. Re-boil and season to taste with salt and pepper.
再次煮滚后以盐和胡椒粉调味。
To prepare glaze shallot /糖焦葱头做法
1. Place shallot, sugar, butter in a pan.
把葱头、白糖及牛油放入锅里。
2. Add in water, just enough to cover 1/2 of the shallot, boil at high heat till almost dry.
加入淹盖葱头一半的水，以大火煮至水干。
3. Toss the shallot frequently to prevent them from burning.
期间不断翻动以免葱头烧焦。
4. Ready to serve once the shallot is well coated.
一旦葱头熟透即可盛出。
To serve / 吃法
1. Take out the fish from refrigerator 1/2 hour before cooking.
在开煮前半小时就从冰箱取出三文鱼。
2. Bake fish in oven at 80℃ for 10-15mins or until just cooked.
以80℃烤三文鱼10-15分钟或至刚刚熟即可。
3. Lift the fish out and drain the excess oil in a cooling rack.
取出三文鱼，把油滤掉。
4. Place salmon on plate, served with crispy lotus root, asparagus and glaze shallot. Topped with asparagus foam.
把三文鱼排碟，配莲藕片、芦笋及糖焦葱头，淋上芦笋泡沫即可。
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