Sliced salmon with cider and saffron

Last Recipes

Sliced salmon with cider and saffron

Sliced salmon with cider and saffron





Sliced salmon with cider and saffron
Sliced salmon with cider and saffron
Ingredients
Number of people
-
4
+

4 salmon steaks, cubed

1 bottle of raw cider

2 shallots, very finely chopped

1 scoop of saffron

Pepper

Salt

10 cl of thick light cream

1 handful of chopped basil

250 g farfalle (pasta)
For the decor:

12 cucumber slices

1 yellow peach cut into 12 pieces

Saffron




Preparation 
TOTAL TIME: 45 MIN
Preparation: 15 min
Cooking time: 30 min

Step 1
Preheat the oven to 200°C.
Step 2
In an ovenproof dish, place the salmon cubes previously salted and peppered. Spread the shallots over the salmon, then cover to height with the cider.
Step 3
Bake for 10 to 15 minutes (fish should not be overcooked) in the oven.
Step 4
In a saucepan, collect the filtered cooking juice and reduce it by half. Cook the farfalle (about 10 minutes).
Step 5
When the juice is reduced, add the cream, saffron pod, stir, then add the basil. Turn off the heat and gently replace the salmon in the sauce to just warm them up.
Step 6
On large white plates, alternate cucumber slices and peaches (three of each per plate). Place the farfalle in the middle, place the salmon cubes on top, add a few tablespoons of sauce and place two filaments of saffron on top.
Author's note
Remove the remaining shallots from the salmon cubes, the presentation will be more refined. Note that there is no grease in this dish!

I add my grain of salt

No comments