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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.


Recipe for 4 persons

For the salmon

300 Gr
Salmon filet skin-off
45 Ml
Soy sauce
1 Unit(s)
100 Ml
Cream 35%
60 Ml
Olive oil

For the sauce

50 Ml
Olive oil
2 Gr
Fleur de sel
3 Gr
Freshly ground black pepper
6 Unit(s)
1 Unit(s)
10 Sprig(s)
2 Sprig(s)
Fresh cilantro
15 Ml
Lemon juice

For the tagliatelles

320 Gr
125 Gr
Pitted black olives
30 Ml
Olive oil
2 Zest
  • 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.

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