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Ingredients

• 4 x 150 g pieces salmon, (use bottom half of fillet cut diagonally)
• 2 litres duck fat
• olive oil, for frying
• 300 g purple sprouting broccoli, blanched
• 1 shallots, chopped
• 1 cloves garlic, crushed
• 1 red chilli, chopped
• 1 tbsp tinned tinned anchovies, chopped
• 1 tsp capers, chopped
• 1/2 bunches chives, finely chopped
• 50 g ginger, peeled and chopped
• 1 tsp vegetable oil
• squeeze lemon juice

Description

Poaching Salmon Fillets In Duck Fat Makes Them Rich And Succulent In Jun Tanaka's Quick Recipe

UK TV