Recipes
Peel and very finely chop the shallots.
Pour the vinegar and white wine into a saucepan. Add the shallots. Bring to the boil and reduce to almost dry.
Add the Sublime cream. Bring to the boil and reduce slightly.
Remove from the heat and set aside.
The advantages of Sublime Cream with Mascarpone in this recipe: - Exceptionally light sauce. - Stability of the sauce: it can be kept over a bain-marie for a long time without splitting. - Easy to make sauce: it is faster to prepare than a classic white butter sauce.
Season the thick salmon slices.
Grill the salmon under a salamander, or pan fry, until cooked (10 mn for well cooked, 3 mn to remain pink in the middle)
To control cost per portion, you can use : - hake, ling, whiting, mullet, plaice, brill: low cost per portion - gilt-head sea bream, pike-perch, turbot, John Dory, monkfish: high cost per portion
Wash the young spinach leaves.
Season.
The spinach can be replaced with other seasonal vegetables: creamy sautéed leeks, thinly sliced carrots, rocket salad etc.
Plate the white butter sauce, salmon and salad. Add a few finely chopped young sorrel leaves.
The white butter sauce can be flavoured with other herbs: tarragon, watercress, sorrel, flat-leaf parsley etc.
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.
