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Salmon crusted with provençale style mustard, quinoa risotto, chive hollandaise sauce, warm green bean and shallot salad.

MAINS, Salmon and tuna

A beautiful quinoa risotto with seared a provençale crusted salmon, a rich chive hollandaise sance and a green bean and shallot salad.

Note

For the hollandaise sauce, make sure not to leave the bowl on the steam bath too long or you will end up scrambling the eggs, try and alternate between on and off the heat when whisking.

Ingredients

Recipe for 4 persons

Salmon

4 Unit(s)

Salmon steak

300 Gr

Maille provençale mustard

4 Tbsp

35% cooking cream

1 Tbsp

Soy sauce

1 Tbsp

Honey

1 Unit(s)

Shallot

Quinoa risotto

300 Gr

Red quinoa

200 Ml

White wine

1 Liter(s)

Vegetable stock

0.50 Unit(s)

Red onion

85 Gr

Grated parmesan

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)

Sea salt flakes

3 Turn(s)

White pepper

Green bean salad

750 Ml

Frozen yellow beans

0.50 Unit(s)

Onion

2 Clove(s)

Chopped garlic

35 Ml

Olive oil

2 Tbsp

Balsamic vinegar

Olive oil
Butter
Salt and pepper

Salmon crusted with provençale style mustard, quinoa risotto, chive hollandaise sauce, warm green bean and shallot salad.

Preparation time: 45 min

Preheat your four at 257 °F

Preparation

Prepare the chicken stock.
In a large sauce pot of boiling water, cook the quinoa for 12 minutes, strain and rince in cold water.
Chop the red onion, chives and shallots.
Juice the lemons.
Peel and finely chop the onion.
Salmon

In an ovenproof pan, place the salmon and then brush them with the mustard. Lightly coat with olive oil. Sprinkle with freshly cracked pepper and add the soya sauce and honey to the pan. Sprinkle with the green onions and pour in the cream. Cook in the oven for about 25 minutes.
Quinoa risotto

In a large sauce pot with a thread of olive oil on medium heat, sweat the red onion for 2-3 minutes. Add the pre cooked quinoa and deglaze with white wine. Finish cooking the quinoa by adding some chicken stock. Once you reach the desired texture, remove from heat and incorporate the butter and parmesan cheese. Season accordingly and set aside.
Hollandaise sauce
In a small saucepot on low heat, melt the butter and skim if necessary. Collect the clarified butter making sure to leave the separated buttermilk at the bottom. Keep warm.In a mixing bowl, whisk together the egg yolks and the vinegar. Over a steam bath, whisk until the yolks whiten and thicken slightly, being careful not to cook them.Off of the heat, whisk in the clarified butter slowly while whisking constantly. Season with salt and pepper and a bit of lemon juice. Add the chives, stir and set aside.
Green bean salad
In a large pot of boiling salted water, cook the beans for 6-8 minutes then strain and plunge into an ice bath to stop them from over cooking. Strain again and set aside.Once ready to serve, heat a frying pan with a thread of olive oil and add the onions and sweat for 2-3 minutes. Add the beans and then the garlic and remove from the heat. Continue to stir. Transfer this mix to a bowl and add the balsamic vinegar and season accordingly.
Plating
On a round plate place the salmon in the center. Plate the bean salad beside the fish. Place a few nice quenelles of quinoa here and then and finalize with a few nice spots of different sizes of the hollandaise sauce around the salmon.

For the hollandaise sauce, make sure not to leave the bowl on the steam bath too long or you will end up scrambling the eggs, try and alternate between on and off the heat when whisking.

Cooking schedule