Salmon diplomate in a medallion, 3 grain rice and lemon butter sauce

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Salmon diplomate in a medallion, 3 grain rice and lemon butter sauce

Salmon diplomate in a medallion, 3 grain rice and lemon butter sauce





Salmon diplomate in a medallion, 3 grain rice and lemon butter sauce
Salmon diplomate in a medallion, 3 grain rice and lemon butter sauce






Ingredients
Number of people
-
2
+

2 fresh salmon steaks (large size)

20 cherry tomatoes

1 clove of garlic

150 g fresh button mushrooms

200 g 3-grain rice

3 sprigs of fresh dill

8 fresh basil leaves

30 g butter

20 cl of fresh cream

5 cl lemon juice

5 sprigs of fresh chives

2 tablespoons olive oil

Salt

Pepper



Preparation
TOTAL TIME: 1H15
Preparation: 45 min
Cooking time: 30 min
Step 1
Make a brunoise with the garlic clove. Book.
Step 2
Cut the cherry tomatoes in half. Slice 80 g of button mushroom after cleaning.
Step 3
Place your salmon steaks on aluminum foil (1 sheet per piece), then form the papillote without closing it. Inside each papillote, add a few cherry tomatoes and the mushroom slice. Sprinkle garlic and dill on the paving stones. Season with pepper, salt, lemon juice to taste and finish with a dash of olive oil. Close the papillotes. Heat the preparations in the oven (previously preheat) to 180°C for 30 minutes.
Step 4
During cooking.
Step 5
Slice the remaining cherry tomatoes and mushrooms into thin slices to make a carpaccio.
Step 6
Cook the 3-grain rice for 10/15 min (a crunchy texture is preferable).
Step 7
Production of the lemon butter sauce.
Step 8
Slice the chives after washing.
Step 9
Melt the butter in a bowl. Add the cream, then add it to the melted butter. Heat the preparation in the microwave for 1 min at maximum power. Add lemon juice, chives, pepper and salt and mix gently.
Step 10
Dressage.
Step 11
Once the salmon is cooked. Remove the dish from the oven and open the papillotes.
Step 12
Strap the salmon steaks to create 4 medallions. Place the medallions on the plates. Add a small layer of rice on top of the salmon (1.5 cm), then compress it. Add the top floor of the diplomat by collecting the cherry tomatoes and mushrooms from the papillotes. Season with pepper, salt and a drizzle of lemon juice.
Step 13
On another side of the plate, place the cherry tomato carpaccio, mushrooms, then pour a dash of olive oil.
Step 14
Place a small ramekin of lemon butter sauce (reheat if necessary).
Step 15
Decircle the medallions and serve.
I add my grain of salt

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