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.
IngredientsRecipe for 12 Tapas
- Salt and pepper
- Vegetable oil
- Olive oil
Preparation time: 30 min
Preheat your Oven at 230 °F
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.
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