Login
Half cooked salmon caramelized with maple syrup served with paysanne style peas
Gluten free, Salted, Brunch
Salmon slow cooked in a warm oven served with paysanne style sweet peas and an anise maple glaze.
Ingredients
Recipe for 12 TapasSalmon
Garnish paysanne
Maple Glaze
- Salt and pepper
- Vegetable oil
- Olive oil
Preparation time: 30 min
Preheat your Oven at 230 °F
- Salmon
Cut each piece of salmon in half, season to taste and then in a skillet with oil, sear each piece of salmon skin side down for 2 minutes.
Transfer immediately to a baking sheet lined with parchment paper and sprinkle with anise seeds.
Transfer to the oven at 230°F for 15-20 minutes or until you reach desired doneness.
- Paysanne Garnish
In a sauce pot with a little oil, color the chopped onions as well as the minced garlic, plucked thyme and cubes bacon.
Once you have reached a nice coloration, add the sweet peas and cook for a couple minutes before adding the red wine. Let reduce by half and then add the veal stock. Cook for another 10 minutes. Taste and season accordingly.
- Maple glaze
In a sauce pot, place the maple syrup and pastis. Reduce by half and set aside.
« Make your recipes while having fun with friends or colleagues. »
Class with similar recipe
LES 6 à 8 COCKTAIL/TAPAS
Cocktail and tapas classes + 1 glass of wine included
- Ateliers et Saveurs dessert poutine
- Cocktail of the moment
- Country bread toast, beef flank steak and balsamic caramelized onions
- Ginger tuna tartare, crostini, yuzu sour cream sauce, Masago caviar
- Half cooked salmon caramelized with maple syrup served with paysanne style peas
- Seared duck breast from Quebec, sage infused ice cider from the eastern townships, rosemary sweet potato purée
LES 6 à 8 COCKTAIL/TAPAS
Cocktail and tapas classes + 1 glass of wine included
- Ateliers et Saveurs dessert poutine
- Cocktail of the moment
- Country bread toast, beef flank steak and balsamic caramelized onions
- Ginger tuna tartare, crostini, yuzu sour cream sauce, Masago caviar
- Half cooked salmon caramelized with maple syrup served with paysanne style peas
- Seared duck breast from Quebec, sage infused ice cider from the eastern townships, rosemary sweet potato purée
Share this unique and tasty
experience
Private and Corporate Events
Newsletter
Receive our tips, tricks as well as our verrrryyy gourmet meals plans!
Follow us!
Keep up to date with all
our news with our social media
