Slow cooked salmon, sauce vierge with hazelnut, linguini with lemon and black olives
Fish, Seafood & Shellfish
House method for slow cooking. This recipe is the essence of Italy.
IngredientsRecipe for 4 persons
For the salmon
For the sauce
For the tagliatelles
- Salt and pepper
Preparation time: 30.00 min
Preheat your four at 257.00 °F
- Preparation for the salmon
In a baking dish, place a portion of olive oil at the bottom and place the pieces of salmon, and drizzle with olive oil. Crack pepper on the salmon, sprinkle with soy sauce, garnish with the chopped shallot and finish by sprinkling 35% cream on top. Cook for roughly 25 minutes.
- Preparation for the sauce
Roast your hazelnuts (chopped or ground) and add the olive oil once you remove from the oven. Cut your tomatoes into small cubes, chop the cilantro and chop the chives. combine all of the ingredients, add olive oil, salt and pepper then finish by adding the lemon juice.
- Preparation for the linguini
Cook the pasta in boiling salted water for about 7 minutes. Slice the pitted black olives. Drain the pasta and add the olive oil, salt and pepper.
It is very important to have the correct temperature and cooking time for salmon. It then remains very soft and moist. Hot hazelnuts are drizzled with olive oil to infuse the flavor.