Hazelnut salmon parmentier, balsamic arugula salad
- 6 pavés de saumon (150g)
- 1kg de pommes de terre à chair ferme
- 200g de roquette
- 100g de beurre doux
- 60g de noisettes décortiquées Daco Bello
- 50cl de lait 1/2 écrémé
- 50cl d'eau
- 10cl de lait 1/2 écrémé
- 1 botte de ciboulette
- Huile de noisette
- Vinaigre balsamique
- Gros sel
- Fleur de sel
- Sel fin
- Poivre
For the fish:
De-bone the salmon steaks and remove the skin.
In a saucepan, heat the milk and water.
Once the water is boiling, lower the heat and immerse the salmon steaks in it for a few minutes.
Check the cooking of the paving stones by poking them with a wooden pick (it should sink in without resistance).
Remove the cobblestones onto a plate and separate them into pretty petals using a fork.
Season the fish with salt and pepper.
For garnish :
Chop the chives and keep a dozen pretty tips.
Peel the potatoes and cut them into mirepoix.
Rinse them and cook them in salted water (cold start) for about 15 minutes from boiling.
Once the potatoes are soft, drain and mash them, adding the butter and milk.
Finish with the chopped chives, then keep warm.
For training:
Crush the hazelnuts .
Season the rocket sprouts with fleur de sel, pepper, hazelnut oil and balsamic vinegar.
Circle the mashed potatoes on 2/3 of a flat plate, then complete with the salmon petals.
Decorate the parmentier with a few sprigs of chives.
Finish the plate with a bouquet of seasoned arugula sprinkled with chopped hazelnuts.
