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Slow cooked salmon, mustard and soya sauce, quinoa pilaff, sun dried tomatoes, herb oil and grey shallot.

Mains, Fish, Seafood & Shellfish

Slow cooked salmon, mustard and soya sauce, Quinoa Pilaff, sun dried tomatoes, herb oil and grey shallot.

Ingredients

Recipe for 4 persons

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4 Piece(s)
Salmon filet skin-off
100 Ml
35% cooking cream
45 Ml
Soy sauce
80 Gr
Maille grain mustard
10 Gr
Freshly ground black pepper
15 Ml
Olive oil
1 Unit(s)
Shallot
25 Ml
Honey
15 Ml
Rice vinegar

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200 Ml
Red quinoa
1 Unit(s)
French shallot
12 Unit(s)
Sundried tomatoes
45 Ml
Olive oil
6 Turn(s)
Freshly ground black pepper
4 Pinch(es)
Fleur de sel
1 Unit(s)
Lemon zests
625 Ml
Chicken stock
45 Ml
White wine

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2 Unit(s)
French shallot
1 Sprig(s)
Basil
2 Sprig(s)
Tarragon
2 Sprig(s)
Shallot
250 Ml
Olive oil
Slow cooked salmon, mustard and soya sauce, Quinoa Pilaff, sun dried tomatoes, Herb oil and grey shallot.

Preparation time: 30 min

Preheat your Four at 257 °F

  • Salmon preparation
    In a baking dish, dispense part of the olive oil at the bottom and place the salmon pieces, brush them with the mustard, then drizzle with olive oil and rice vinegar. Pepper up the salmon and pour on top with the soy sauce and liquid honey. Spread the chiseled shallots and finish with pouring in the cream. Cook for 25 minutes.
  • Quinoa Pilaff
    Chop finely the sundried tomatoes and the chisel the french shallots. Zest up the lemon. In a sauce pan, melt the shallots in butter, then add in the quinoa and the sundried tomatoes. Stir until the butter gets to a hazelnut like coloration. Add the wine and reduce until almost dry. Add the chicken stock, add some salt. Bring to a boil, cover up and reduce the heat to minimum. Cook for about 15-20 minutes or until all liquid is absorbed, then for the last 5 minutes remove the cover. At the very last minute before serving, add the lemon zest in the Pilaff.
  • Decorative sides
    Peel off the french shallots and cut them lenghthwise. Place the flat part of the grey shallot at the bottom of a hot pan in order to give it a nice coloration. Let it cool down, then undo the shallot as flower petals. Keep warm. Take the green part of the shallot, the basil and the tarragon sprigs and boil them in a saucepan for 30 seconds, then cool them down quickly in an icebath. Place them on paper towel to absorb the exceeding water, and toss all the greens in a blender with half the olive oil. Mix well and drizzle in the rest of the olive oil, then filter through conical strainer with a cloth.
  • To serve
    On the center of a round shaped flat plate, place a nice full spoon of Quinoa Pilaff. Top it with a piece of salmon and generously drizzle over the soy cooking juices. Scatter the plate with some grey shallot petals and finish up with a light drizzle of herb oil over the whole plate. Add some young sprouts here and there and serve.Bon appétit!
You can replace the quinoa with barley or rice. The cooking of the salmon is priority in order to get that melt in your mouth texture.

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