I like salmon. And I like all kinds of cooked salmon. I wrote once about this, but I’ll write again. And again, and again, until I have enough of it, which is very unlikely to happen.
And, of course, I collect salmon recipes and cook salmon dishes, as for example that Salad with new potatoes and slices of apple-flavoured smoked salmon.
I have my favourite ones, and an ordinary steak is one of them. A bit of olive oil, salt and pepper. With white Sauvignon Blanc.
Ingredients
Method
- Preparation:
- Blanch the herbs in hard boiling water for 1 minute and cool them in ice water.
- Than drain it and mix it in a Thermomix with the vegetable stock and filter the juice.
- Warm it a little and add the butter.
- Let it in a bain-marie of 50°c.
- Cook the carrots in salty hard boiling water, drain and mix it very thin with ginger and butter. Season with salt and pepper and keep it warm.
- Color the salmon steaks on the skin and cook it 4 minutes at 160°c in the oven.
- Cut thin slices of radishes and mushrooms.
- Plate:
- Put the salmon in the middle of the plate.
- Add quenelles of carrot-ginger puree, herbs juice and than the radishes and mushrooms slices.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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