I was watching Masterchef Professionals before Xmas and one of them did a "confit" of salmon, where he cooked the salmon fillet in a vat of duck fat and served it on a dollop of Petits Pois a la Francaise (Peas and Lettuce to us ordinary folk). Anyway I thought it looked interesting. A while later I did some duck breasts, so I saved the fat. There was nowhere near as much as the bloke on TV had used, but nevertheless I did use it to cook the salmon in and it was delicious. Subsequently, having no duck fat I used the fat from a pork roast and last night beef dripping - all were delicious. Prior to that I'd cooked salmon on the griddle pan or marinated and cooked in the oven, but cooking it in about half an inch of fat in a frying pan and keeping the fat under the normal "frying temp" results in wonderfully succulent fish and the fillets somehow "plump up" and are really juicy.
So last night I served the salmon on a bed of Pepperonata which is a sort of pepper/tomato stew and not only was it delicious but it also looked so pretty and appetising. Sorry folks didn't take a photo, but I'll make it again and do a photo.
Salmon Confit with Pepperonata (Serves 2)
2 Salmon fillets.
Good quantity (enough to fill a frying pan to about 1/2") of duck fat, or beef dripping.
4 of those pointed red peppers, de-seeded and stalks removed, approx 400g weight after de-seeding. cut into approx 5cm x 5 cm pieces (25.6g carb)
3 cloves of garlic, chopped finely)
2 small or 1 large red onion sliced finely, approx 150g (11.9g carb)
300g cherry tomatoes, or mini plum toms (I used a selection of red and yellow toms but you could use all red) (9g carb)
2 tbs fresh Basil chopped + extra sprigs to serve (0.5g carb)
1 chicken stock cube made up with 200ml boiling water (1g carb)
2 tbs Balsamic vinegar (5.4g carb)
In a large frying pan or wok fry the onions over a low heat until soft, add the garlic and fry another minute. Add the peppers (you could also use a mix of red/yellow/orange peppers if you want) and fry for a few moments. Pierce the tomato skins with the tip of a sharp knife and add to the pan with the chopped basil then add the chicken stock, cover and simmer for approx 30 minutes.
When the pepperonata has simmered for about 30 mins and the peppers are soft, heat the fat in another pan over a low heat until it's hot but not bubbling. Put the salmon fillets in skin up and allow to simmer gently for 1 - 2 minutes then turn it over so it's skin side down and give it another 4 - 5 minutes until it's pink and cooked but don't allow it to over-cook or it will be dry. Remove from the pan, drain it on kitchen paper and keep warm. Whilst the salmon is cooking remove the lid from the pepper stew and turn the heat up so that the juice evaporates and the stew becomes thick and bubbly. Add the balsamic vinegar and bubble for another minute. Serve the stew on a warm plate with the salmon on top and garnish with the fresh basil sprigs. I served this with a few buttered new potatoes cooked in their skins.
total carbs 45.3 - so approx 22g carb per person.
My BG never went above 7.4.