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Fresh salmon and mixed vegetables, cooked instantly with a saffron cream.

Tapas, Salted

Mixed vegetables cooked in butter, topped with a piece of raw salmon, cooked with a hot saffron cream.

Ingredients

Recipe for 24 Tapas

For the verrine

360 Gr
Salmon filet skin-off
1 Unit(s)
Zucchini
1 Unit(s)
Carrot
1 Unit(s)
Leek
150 Ml
White wine
200 Ml
Cream 35%
5 Ml
Saffron
2 Unit(s)
Shallot
6 Sprig(s)
Chives
50 Gr
Butter
  • Salt and pepper
  • Butter

Preparation time: 45 min

  • For the preparations

    Peel the carrots and cut them in 5 centimeters long sticks, repeat this process for the leeks ass well as the zucchinis. Cut all the vegetable sticks into cubes. Cut the salmon in pieces roughly 2cm cubed. Finely chop the shallots and the chives.

  • For the vegetables

    In a large skillet on high heat, add a bit of butter.  Cook the vegetables until they are soft but retain a small amount of crunch.  Season to taste.

  • For the salmon

    In a sauce pan, sweat the shallots then deglaze with the white wine, add the saffron and reduce it by 3/4. Add the cream and let it cook on medium heat for 4 to 6 minutes.  Season to taste.

  • For the plating

    In 24 verrines, put a table spoon of vegetables, place the salmon on top and finally pour the hot saffron cream over top. Garnish with chives.

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