King Salmon Confit, Leeks and Eggs

Name: King Salmon Confit, Leeks and Eggs
Yield: Serves 4
Cuisine: France
Ingredients: 250 g (9 oz) salmon belly, skin and sinew removed; ½ a sebago (all-purpose) potato, peeled, sliced; 50 g (1¾ oz) sugar; 50 g (1¾ oz) grey salt; 2½ tablespoons grapeseed oil; 50 g (1¾ oz) butter; 250 ml (9 fl oz/1 cup) cream; 250 ml (9 fl oz/1 cup) milk; 2 leeks, white part only, finely chopped, ½ leek reserved; 1 onion, peeled, finely chopped; 1 litre (35 fl oz/4 cups) olive oil; 4 quail eggs, soft-boiled; 4 teaspoons salmon caviar; 4 teaspoons beluga caviar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

2 leeks, white part only, finely chopped, ½ leek reserved
1 onion, peeled, finely chopped

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Preheat the oven to 260°C (500°F/Gas 9). Lay the reserved half leek on a foil-lined baking tray. Roast for 10–20 minutes or