Saumon au rapé de navets, pommes et noisettes



  • 400 g (0,88 lbs) salmon fillets
  • 8 small turnips
  • 4 green Granny Smith apples
  • 16 hazelnuts
  • 2 tbsp. c. honey mustard
  • 2 tbsp. at s. lemon juice
  • 6 tbsp. at s. olive oil
  • Salt pepper

Mix lemon juice, honey mustard, olive oil and hazelnuts
previously crushed. Salt, pepper.
Peel the turnips and the apples, then grate them using a mandolin.
Quickly pan-fry the salmon with a little oil then plunge it into boiling water. frozen to stop the cooking. Cut in pieces.
Arrange the salmon with the grated.
Season immediately with the hazelnut sauce.

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