How to make a wild salmon confit, rhubarb, tomato and basil consommé recipe by John Burton-Race, The New Angel by thestaffcanteen.com


Recipe by thestaffcanteen.com

Check full recipe at thestaffcanteen.com

Ingredients:

basil, black pepper, caster sugar, celery, chicken, chicken stock, cloves, fat, garlic, rhubarb, salmon, salt, sea salt, thyme, tomatoes, olive oil, tomato, sprigs, oil, garlic cloves, celery salt, sauce, wine, pepper, sugar, vegetable oil, vanilla, olive, bay leaves, vanilla pods, fillet, stock, vanilla pod, ingredients, leaves