Sautéed salmon cream
This recipe makes a sauce that captures the delicious flavor of salmon
How to make it
1
Remove the skin and backbone from the raw salmon, season with salt and dust with plain flour
2
Heat olive oil in a frying pan, cook the raw salmon on both sides, add A and flambé (ignite to add flavor), then remove the salmon and set aside
3
Add B to a frying pan and heat to make the sauce
4
To make the side dish, cut the zucchini into 1cm pieces and boil them briefly together with the spinach. Heat a frying pan, add butter and fry each piece
5
Place spinach on a plate, top with salmon, garnish with zucchini, and pour the sauce over to finish
Materials 1 person
-
- raw salmon
- 1 cut
-
- salt
- A little
-
- cake flour
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
[A]
- brandy
- 1 tablespoon
-
- White wine
- 30ml
-
- zucchini
- 40g
-
- spinach
- 40g
-
- butter
- 30g
-
[B]
- Fresh cream
- 30ml
-
- butter
- 5g
-
- Lemon juice
- A little
-
- salt
- A little
-
- Mince parsley
- Appropriate amount
[PR]
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