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Receta Parmentier de Saumon et Puree de Feves/Salmon Parmentier and Broad beans Hash!
by Robert-Gilles Martineau

Parmentier de Saumon et Puree de Feves/Salmon Parmentier and Broad beans Hash!

Salmon and broad beans can be found on the plates and tables at homes and restaurants almost everywhere in the World.
Here is an easy recipe I found in my notes. It was both inspired by Japanese and French Cuisines, but definitely with a twist to the latter.

Calificación: 4/5
Avg. 4/5 2 votos
  Japon Japanese
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: Rully (Cote Chalonnaise

Ingredientes

  • Salmon fillet (skin peeled off): 400 g
  • Broad beans (peeled): 500 g
  • Unsalted Butter 50g
  • Hazlenut powder: 4 tablespoons
  • Seasme oil: a few drops
  • Ground pepper and fine salt

Direcciones

  1. Preheat oven to 210 degrees Celsius
  2. Put the salmon on an oven dish. Sprinkle with salt and pepper.
  3. Cover a piece of foil paper and bake for 15 minutes
  4. During that time Heat a big pan full of salte water and cook the broad beans for 5~6 minutes.
  5. Take care not to overcook!
  6. Drain the broad n\beans and mash them roughly witha fork inside a bowl. Add a few dops of seasme opil and a little pepper and mix.
  7. Fiil 4 glass cups with the broad beans has, then add the cooked salmon (after having brol\ken it into large flakes).
  8. Sprinkle the hazlenut powder over the top. Add a dollop of butteron top.
  9. Grill it in the oven so as to gratine it for a few minutes.
  10. Serve with a sprig or two of flat Italian parsley.
  11. NOTE: Keep a few whole broad beans and mix them with the hash for better effect!