Tuesday, February 26, 2013

STUFF SALMON



 INGREDIENTS:

150g salmon fillet (75g each, 2 pcs)
20g red and green bell pepper
20g spinach
20g eggplant
20g tomatoes
10g cheese
30ml white wine
Salt and pepper

PROCEDURE:

Sauté all the vegetables in olive oil and garlic. Deg-laze with white wine and season with salt and pepper.
Pan fry salmon until cooked and season with salt and pepper.
In between the two salmon fillets, placed the mixed sauteed vegetable and sprinkle the cheese.
Place at the center of the plate and pour chowder sauce on top.

INGREDIENTS:

CHOWDER SAUCE:

3 pcs. Clams
10g garlic
10g onions
Shrimp bouillon
10g tomato paste
5ml Pernod
15ml olive oil

PROCEDURE:

To make the chowder sauce, sauté garlic and onions with tomato paste and olive oil.
Deg laze with Pernod and add in shrimp bouillon.
Add in the clams and season with salt and pepper.
Pour over salmon.









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