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Fillet of Salmon with Bergamot and Chopped Shellfish

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salmon with bergamot pureeIngredients

  • Frozen fruit purée 100% : Bergamot – 20cl
  • Salmon – 480g
  • Salsify – 900g
  • Fresh cream – 40cl
  • Mussels – 1kg
  • Fennel – 65g
  • Onion – 50g
  • White wine – 50cl
  • Water – 50cl
  • Mussel cooking liquid – 100cl
  • Chicken broth – 100cl
  • Razor shell – 8p
  • Soy sauce – 40cl
  • Mirin – 40cl
  • Rice vinegar – 30cl
  • Fresh Squeezed Lemon
  • Butter
  • Wakame (seaweed)

Season the salmon with salt and pepper. Fry in hot olive oil.

Peel and wash the salsifies and cut into the desired shape. Cook until al dente in salted water with a dash of lemon juice.Drain. Fry the salsifies briefly in butter. Season with salt and pepper. Add a dash of cream and reduce.

Recipe courtesy of Boiron and Chef Peter Coucquy

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