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24 ounces salmon
4 ounces lemon confit (recipe follows)
4 ounces bacon, diced
24 ounces swiss char
½ tablespoon salt
½ tablespoon pepper
8 ounces olive oil
Lemon Confit
6 lemon slices
2 ounces pepper flakes
4 cups olive oil
Apricot Almond Butter
½ ounce of dry apricot, diced
½ ounce of almond, slices
2 ounces butter
2 ounces heavy cream
2 ounces shallot, chopped
4 ounces white wine
Salt and pepper to taste
Combine all ingredients and leave in a warm area for 9 hours.
Reduce white wine with shallot until dry, then add heavy cream. Reduce again until cream is thickened. Add butter little by little until melted. Drain, then season and add apricots and almond.
Final Preparation
Season and sear the salmon until crispy in hot olive oil then finish in oven. Sauté bacon with a little bit of oil then add char, salt and pepper.
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