Preview

Slow cooked salmon, quinoa risotto, fresh chive hollandaise sauce

Mains, Fish, Seafood & Shellfish, Risotto, Pasta and Rice

Really slowly cooked salmon steak in a marinade, with a crunchy quinoa garnish.

Ingredients

Recipe for 4 persons

For the salmon

4 Piece(s)
Salmon steak
100 Ml
35% cooking cream
45 Ml
Soy sauce
80 Gr
Maille grain mustard
15 Ml
Olive oil
1 Unit(s)
Shallot
25 Ml
Honey
15 Ml
Rice vinegar

For the quinoa

300 Gr
Red quinoa
200 Ml
White wine
1 Liter(s)
Chicken stock
1 Unit(s)
Red onion
4 Turn(s)
White pepper
85 Gr
Grated parmesan

For the hollandaise sauce

2 Unit(s)
Egg yolk
15 Ml
White wine vinegar
100 Gr
Clarified butter
1 Unit(s)
Lemon juice
10 Sprig(s)
Chives
2 Pinch(es)
Fleur de sel
3 Turn(s)
White pepper
Slow cooked salmon, quinoa risotto, fresh chive hollandaise sauce

Preparation time: 45 min

Preheat your Four at 257 °F

  • For the mise en place

    Warm the chicken stock in a big pot of boiling water.

    Cook the quinoa for 12 minutes, strain it and cool it down.

    Finely chop the red onion, the chives and the shallots.

    Squeeze the lemon juice.

  • For the salmon

    On a baking tray with some olive oil, place the salmon on it then season with salt and Pepper, as well as the mustard, the oil and the rice vinegar. Add the soya sauce and the honey, then spread the shallots and cook it for 25 minutes in the preheated oven.

  • For the risotto

    In a big sauce pot with olive oil, sweat the onions for 2 to 3 minutes, add the quinoa and then deglaze with the white wine. Reduce it and add the chicken stock to finish cooking. When done, add some butter and the parmesan.

  • For the hollandaise

    In a bowl on a steam bath whisk the egg yolks with the vinegar and a tea spoon of water until you get a nice consistency, then continue to whisk by adding the clarified butter gently, when you have the texture that you want, finally add the lemon juice and the chives. Finish by seasoning with salt and pepper.

Be careful not to overcook the egg yolks when making the hollandaise, or you'll end up with scrambled eggs.

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