John Myers
Contents
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Ingredients
- 2 Salmon trout fillet a 250 gr with skin
- Ground white pepper
- Raspberry salt
- 1 tbsp Butter
- 1 tbsp Extra virgin olive oil
- 12 Date tomatoes
- Fleur de Sel sea salt
- 2 Red peppers
- 1 tbsp Shallots chopped
- 120 ml Vegetable stock
- 120 ml Cream
- 2 tbsp Whipped cream
- 1 pinch Chilli from the mill
- 10 g Ice cold butter
- Flour for flouring
Instructions
- Season the fillet on the skin side with pepper and raspberry salt. Heat the butter and olive oil. Flour the fish on the skin side and fry in the butter oil mixture over medium heat for about 5-6 minutes. Add the date tomatoes and season with fleur de sel. When the edges are light, season the meat side with pepper and raspberry salt, turn for about 30 seconds and finish cooking.
- For the sauce, heat olive oil. Sauté shallots in it. Peel, core and dice the bell peppers. Add and sweat at the same time. Pour in the stock and cream and simmer. Puree and strain through a sieve in a saucepan. Season with salt, pepper and chilli . Fold in the whipped cream and mix to a foam.
- Put the sauce on a plate. Dab the fried fish fillet and place on it. Garnish with the tomatoes and serve with rice, gnocchis or baguette.
Nutrition
Serving: 100gCalories: 279kcalCarbohydrates: 2.4gProtein: 1.9gFat: 29.6g
