Semi-cooked salmon, roasted onions celery mousseline, white butter fish stock, fresh chives
Appetizers, Salmon and tuna, Vegetables and Fruits
In a bowl plate, you will find a nice bed of leek fondue, topped with salmon steamed with star anis, with a creamy smoked fish sauce.
IngredientsRecipe for 12 Tapas
For the leeks fondue
For the salmon
For the beurre blanc
- Vegetable oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your four Vapeur at 212.00 °F
- For the mise en place
Peel the leeks and cut it in stripes.
Mince the onions thinely. Peel and chop the french shallots.
Cut the butter in small cubes.
Cut the salmon in 3 cm size cubes.
Chop the chives.
- For the leeks
Put the leeks on a pierce baking tray, put it in the steam oven on 100C (212F) for 8 minutes. Out of the oven, sweat it in a hot pan with butter for 2-3 minutes, deglaze with the white wine, season it.
- For the salmon
Season the salmon and put it on a backing tray, add the star anise.
Put it in the steam oven for 4 to 5 minutes.
- For the beurre blancSweat the shallots with the butter, deglaze with the white wine and the white balsamic vinegar, reduce it. Add the cream, bring it to boil add the smoked fish, let it cook for 3 to 4 minutes on medium heat, fix the seasoning.
- For the plattingIn a bowl plate, put some leeks at the bottom of the plate, put the pieces of salmon on the top, pour the sauce and finish with the chives.
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