Roasted Salmon steak, carrot ginger, herbs juice recipe
 
 
Recipe type: Seafood
Cuisine: French Cuisine
Ingredients
  • 4 pc Salmon steak
  • 300 g Carrots
  • 50 g Ginger
  • 80 g Butter
  • 10cl Grape seeds oil
  • 2 pc Red radishes
  • 2 pc White mushrooms (Paris)
  • 50cl Vegetables stock
  • 1 pack Tarragon
  • 1 pack Coriander
  • 1 pack Flat leaved parsley
  • 200 Spinach
  • 10 g Butter
  • Salt & pepper
Instructions
Preparation:
  1. Blanch the herbs in hard boiling water for 1 minute and cool them in ice water.
  2. Than drain it and mix it in a Thermomix with the vegetable stock and filter the juice.
  3. Warm it a little and add the butter.
  4. Let it in a bain-marie of 50°c.
  5. Cook the carrots in salty hard boiling water, drain and mix it very thin with ginger and butter. Season with salt and pepper and keep it warm.
  6. Color the salmon steaks on the skin and cook it 4 minutes at 160°c in the oven.
  7. Cut thin slices of radishes and mushrooms.
Plate:
  1. Put the salmon in the middle of the plate.
  2. Add quenelles of carrot-ginger puree, herbs juice and than the radishes and mushrooms slices.
Recipe by Food'n'chef at https://old.foodnchef.com/zharenyj-stejk-iz-semgi-s-morkovyu-imbirem-i-travyanym-otvarom/