Slow cooked salmon, mustard and soya sauce, quinoa pilaff, sun dried tomatoes, herb oil and grey shallot.
Mains, Fish, Seafood & Shellfish
IngredientsRecipe for 4 persons
Preparation time: 30.00 min
Preheat your Four at 257.00 °F
- Salmon preparationIn 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 PilaffChop 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 sidesPeel 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 serveOn 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!