- Raw duck foie gras 80g
- Frozen pitted mirabelle plums 500g
sweet and sour sauce ingredients
- Red wine vinegar 5ml
- Honey 1 tsp
- orange juice 10ml
- Mixed spices 5g
- veal stock 100ml
- "Fleur de sel" 5g
- Cracked pepper 5g
Method of preparation
- Marinate the salmon with olive oil, 2 sliced garlic and herbs.
- Dice the vegetable for ratatouille: Tomato, zucchini, eggplant, red pepper, green pepper, onion and 50g garlic.
- Prepare the ratatouille: Sweat onion and garlic with olive oil, add the tomato paste and continue cooking. Add the tomato, herbs, fennel seed and seasoning. Simmer down to thick consistency. Pan fry separately zucchini, eggplant, and peppers. Add to the tomato and simmer 5 minutes.
- Season and grill the salmon
- Arrange on warm plate the salmon and ratatouille. Serve with baby leaves.
No comments:
Post a Comment