breakfast
33% whipping cream
Sockeye salmon fillet with sautéed vegetables
Ingredients
Sockeye salmon steak
100 g
For the sauce
For the garnish
Feijoa
15 g
Spinach
40 g
Lee
30 g
Cherry tomatoes
30 g
Salt, pepper
to taste
Method of preparation
- Rinse the onion thoroughly, wrap tightly in two layers of foil, and roast at 200 °C for 16 minutes. Once cooked, remove and let cool, then cut into segments.
- Cut the cherry tomatoes in half. Peel the feijoa and cut into attractive segments. Blanch the sockeye salmon in boiling water for 6 minutes, then season with salt.
- For the sauce, combine all ingredients except the zest and salt, bring to a boil, simmer for 5 minutes over low heat, season to taste, and add the zest.
- Sear all the garnish in a very hot skillet for 1 minute (using a minimal amount of oil).
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