Salmon confit with asparagus, new potatoes & green gazpacho from Mange Tout: Bistro Cooking with a Modern Twist by Bruno Loubet

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Notes about this recipe

  • debkellie on February 14, 2014

    I didn't quite do my version like the photo.. BUT this is well worth trying. The gazpacho was well balanced; a nice contrast in colour and taste to the salmon. I'm not so sure that slow-poaching in olive oil really added anything to the salmon, but maybe just 2 hours marinading isn't enough to infuse rosemary & lemon. Next time, I'd allow a longer marination time.

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