A french recipie – Lemon confit should be made atleast a week prior.
Ingredients for _10 portions
| Qty | Unit | Description |
|---|---|---|
| 1.8 | Kg | Norwegian salmon steak |
| 0.1 | Kg | Bread crumbs |
| 0.025 | Kg | Paprika powder |
| 0.03 | Kg | Salt |
| 0.06 | Kg | Black pepper |
| 0.1 | Kg | Comte cheese |
| 0.5 | Kg | Lemon |
| 0.1 | Kg | Sugar |
| 0.3 | Kg | Asparagus |
| 0.02 | Kg | Thyme |
| 0.03 | Kg | Pink peppercorns |
| 0.6 | Litre | Cream |
| 0.1 | Kg | Onion/ Shallots |
| 0.02 | Kg | Garlic |
| 0.15 | Litre | Extra virgin olive oil |
| 0.1 | Kg | Butter |
Method
Lime confit :
- Boil 250gm of sliced lemons with sugar and water for 10 mins , remove from flame and let the lemon steep in there for over a week
Baked salmon : - Remove the skin from the steak of the salmon & marinate the pave with salt, pepper,thyme and olive oil.
- Make the crust by mixing bread crumbs, paprika powder, grated comte cheese and crushed pink peppercorn
- Sear the fish and apply the crust on the skin side of the steak and finish in the oven
and 180 °c
Bueree blanc : - Boil white wine & white wine vinegar, reduce with chopped onions and garlic
- Add cream and reduce further to make buerre blanc
Plating : - Serve the fish with butter tossed asparagus & lemon confit.
Accompaniment : buerre blanc.