Recipe SEMI-COOKED SALMON, HERB CREAM, CAULIFLOWER AND BROCOLI RICE

To prepare this dish

Ingredient list

Cream with herbs

1 bunch watercress
1/2 bunch sorel
50g g Noilly Prat
140 g Excellence cooking cream 35% fat
5 g lemon juice
20 g hazelnut oil
salt and pepper
sugar

Coliflower and brocoli semolina

1 pièce cauliflower
1 pièce brocoli
15 g grilled chopped hazelnuts
20 g Elle & Vire gourmet butter 82% fat
salt and pepper

Semi-cooked salmon

10 salmon filets
olive oil
salt and pepper
10 graines new pearl (spring) onions

To serve

grilled hazelnuts
watercress leaf
baby spinach
sorel leaf
fleur de sel
pepper

Elle & Vire products used

Excellence cooking cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Cream with herbs

   Blanch the watercress in boiling water for a few seconds, immediately cool in ice. Reduce the Noilly Prat by half, add the cream, bring to the boil and remove from the heat. Place the watercress and fresh sorrel in a blender. Add the warm Noilly cream and blend. Season and add hazelnut oil. Set aside.

2. 2

   Coliflower and brocoli semolina

   Grate the cauliflower and broccoli. Cook rapidly in butter and season. Add the chopped toasted hazelnuts.

3. 3

   Semi-cooked salmon

   Cook the salmon filets, skin side down, with a little oil. Season. Peel, slice and quickly sauté the spring onions, season.

4. 4

   To serve

   Plate and correct seasoning if necessary.

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A few words about the author…

Sébastien Faré

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.