Description
A recipe from the chef of French restaurant Olivier Berte. Seeing the recipe, of course, I knew that would be delicious - but that so! Very interesting and new to me method of cooking the salmon, and a delicious cream sauce rurally. Share, favorite cooks. Hope You like it as much as I did!
Ingredients
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Salmon
2 piece
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Arugula
1 coup
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Shallots
1 piece
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Butter
10 g
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Cream
1 Tbsp
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Broth
200 g
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Corn flour
2 tsp
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Olive oil
3 Tbsp
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Honey
3 tsp
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Salt
1 Tbsp
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Coriander
2 tsp
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Black pepper
0.333 tsp
Cooking
The salmon steaks wash, dry.
Coat with olive oil and obsudim salmon with coarse salt from two sides, put it on a dish, skin down; put some honey on the upper side, will posypem the coriander seeds and leave in the fridge to marinate (at night).
[color=darkred][b]De Laem cream sauce rocally:[/b][/color]
In butter fry finely sliced onions (3-4 minutes), add rucola (1-2min), salt, pepper; add to hot broth and simmer about 10 minutes;
Remove the saucepan from the rukolloy from heat and cooled; when it is cold, grind in a blender; again parcipate, if you wish, thicken with flour diluted with cold water and add the cream.
Put the pan on very low heat and put marinated steaks skin down and simmer for 20 minutes without turning and without closing the lid.
Ready steaks spread on a dish and serve with sauce. Sprinkle top with pepper or spices to taste. Bon appetit!
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