Thursday, May 2, 2013

Confit Apple, Salmon Rillette and Horseradish Crumble

Recipe dish from The Westin Dubai Mina Seyahi Beach Resort and Marina

(serves 1)
Prep time: 30 mins
Cooking time: 1 hour


500 ml olive oil
50g fresh rosemary
1 green apple, cored and peeled
50 g flour
50g light brown sugar
50g butter
20g horseradish cream

For the salmon rillette:
200 g smoked salmon, finely chopped
30g red onion, finely diced
20g capers, chopped
Zest of 1 lemon
5g coriander, finely chopped
50g mascarpone cheese
15ml olive oil

To garnish:
Raspberries, red currants, shiso cress and a few pieces of smoked salmon

How to cook Confit Apple, Salmon Rillette and Horseradish Crumble
1. Heat oil and rosemary in a deep saucepan until the temperature of the oil reaches 80C. Place the apple in the oil and cover with baking paper. Cook until tender, about 1 hour. Drain and place apple on kitchen paper to cool.

2. Meanwhile, prehear oven to 180C. To make the crumble,  place flour, sugar, butter and horseradish cream in a food processor and pulse until combined. Transfer crumble mixture to a baking tray  lined with wax paper and bake at  until golden. Remove and allow to cool.

3. To make the rillette, mix all the ingredients together.

4. To serve, make a bed of the bakes crumble mixture in the centre of a plate. Place the apple on it. Spoon salmon rillette on the side and garnish.

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