Salmon confit in olive oil and 4 cereals
- 2 salmon slab with the skin
- 1 orange
- 1 lemon
- Fresh ginger
- 60g (2 oz) of 4 cereals gourmet blend (couscous, soybeans, oats and barley flakes)
- Olive oil
- 2 carrots
- 1 Zucchini
For the sauce
- 4 tablespoons of fromage blanc
- 1 onion
- 1 lemon juice
- Salt, pepper, Espelette pepper
Turn on your oven to 60 degrees.
1. For olive oil
In a pan, roast dry coriander seeds, a bay leaf, ginger, the zest of the orange and lemon, the sprig of thyme for a few minutes. Add oil in such a way to cover the salmon when you deposit it in your pan. Book and infuse.
2. Salmon skin chips
Remove the skin from the salmon. In a frying pan put the skin on scales side, cover with a sheet of parchment paper and add a weight (like another saucepan) on the top. Turn on the fire, toast 5 min to make it crispy.
3. White cheese sauce
In a bowl mix, 4 tablespoons of white cheese, lemon juice, cuccumber, chopped onion, tarragon and parsley, salt, pepper, Espelette pepper. Add a teaspoon of water to dissolve all.
Dip salmon in olive oil and put in the oven for 20 min at 60 degrees.
Cut carrots and Zucchini into brunoise. Cook for 9 min the cereals blend. In a saucepan, brown the carrots in a bit of olive oil. Deglaze with an orange juice, low the heat and cook carrots 10 min, add water if liquid is missing in your mix. Add Zucchini and cook a few minutes. Add the 4 cereals mix. Salt, pepper.
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