salmon with horseradish cream sauce
cream
horseradish cream
green pepper balls
white wine
maize starch
parsley
Cut the courgettes with the mandolin into fine spaghetti
strings. Drain them and put them in the oven on hot air at
185°C for 10 minutes. Then for another 10 minutes at 85°C.
Meanwhile, prepare the sauce. Pour 25 cl of culinary cream
into a pan and mix with a couple of tablespoons of horseradish
cream. Add a tablespoon of drained green pepper balls from a
jar. Bring to the boil. Season with pepper and salt. Thicken the
sauce with maize starch dissolved in a little water.
Fry the salmon steaks in a little olive oil. Season with pepper,
salt and dried dill.
On the plate: a twist of courghetti, covered with a ladle of
sauce. Next to it, two salmon steaks. Finish with some parsley.
taste and tradition
the fiery passion
salmon
with horseradish
cream sauce
cream
horseradish cream
green pepper balls
white wine
maize starch
parsley
taste and tradition
Cut the courgettes with the mandolin into fine
spaghetti strings. Drain them and put them in
the oven on hot air at 185°C for 10 minutes.
Then for another 10 minutes at 85°C.
Meanwhile, prepare the sauce. Pour 25 cl of
culinary cream into a pan and mix with a couple
of tablespoons of horseradish cream. Add a
tablespoon of drained green pepper balls from a
jar. Bring to the boil. Season with pepper and
salt. Thicken the sauce with maize starch
dissolved in a little water.
Fry the salmon steaks in a little olive oil. Season
with pepper, salt and dried dill.
On the plate: a twist of courghetti, covered with
a ladle of sauce. Next to it, two salmon steaks.
Finish with some parsley.
the fiery passion
