PAVE DE SAUMON DE NORVEGE A L'UNILATERAL



4 Norwegian salmon fillets, 2 oranges, 1 pot of fresh cream, 4 tablespoons of slivered almonds, 8 sprigs of chives, 2 dl of fish stock, salt, mixed peppers from the mill.

Squeeze the juice from an orange. 

With a paring knife, take the zest from the other orange and thinly slice it. 

Remove the rest of the raw skin and remove the orange segments. 

Poach them in water boiling 1 min, set aside.

Toast the almonds in a hot skillet without fat. 

Lay the salmon steaks Norway, skin side down, in a non-stick skillet, without fat.

Cook over medium heat for 5 mins. 

In a saucepan, pour the fresh cream and fish stock. 

Bring to a boil, add the orange juice, salt and pepper. 

Add the orange wedges. 

Remove from fire.

In hot serving plates, place the salmon steaks, pour a little sauce, add the orange segments. Decorate with orange zest, slivered almonds and chive sprigs. Serve immediately


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