John Myers
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Salmon As Starter
The perfect salmon as starter à la biggi recipe with a picture and simple step-by-step instructions.
Fish ingredients
- 750 g Salmon fillet
- Lime Olive Oil
- Liquid butter
- Gray sea salt
- Lemon pepper
Belugal lentil salad
- 150 g Beluga lentils
- 2 piece Red onion
- 10 piece Dates pitted, chopped
- 3 Poles Spring onion
- 0,5 head Iceberg lettuce
- 2 piece Medium sized carrot
- 2 piece Limes and ginger zest
- 2 piece Star anise
- 2 piece Cinnamon
- 2 piece Pepper salt,
- 2 piece Balsamic vinegar old
- 20 ml. Pear juice
- 20 ml. Condensed milk 10% fat
- Herbs of Provence
- Remove bones from the salmon and dry well. Rub on the skin side with gray sea salt and lime olive oil and rub.
- Cut the red onion into evenly spaced slices and gently fry in butter.
- Now sprinkle the beluga lentils and leave the lid on the saucepan for 2 minutes on the highest heat. Then they add the balsamic vinegar. Sprinkle in the spices and vegetable ingredients that have been cut into rings and slices (as listed in the list of ingredients) (grind star anise 2 points).
- Fry the salmon from the skin side on a plate preheated to high temperature. Now reduce the temperature to half and turn the salmon. Season with lemon pepper. After about 15 minutes, the salmon is perfectly fried and the beluga lentils are also ready.
- A cream is now produced from 50 ml. Of the salad stock by adding condensed milk and, if desired, pear juice again.
- 6th final spurt = arrange the plate and enjoy.
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