Cold salmon at the Parisienne
Recipe from Salmon cold at the Parisienne for 4 people.
Preparation: 20 minutes
Cooking time: 4 minutes
Ingredients for the recipe Salmon cold at the Parisienne:
1 net of Salmon
1 bunch of tarragon
Fine salt
Ground pepper
1 C. Marie Brizard anisette
100 g mayonnaise
Preparation of the recipe :
Remove the skin from Salmon then cut sixteen rectangles 4 cm long and 3 cm wide and one and a half centimeters thick.
Stitch each rectangle of Salmon on Japanese chopsticks and season with fine salt.
Cook them just two minutes in the steamer and pepper them.
At the same time, remove the tarragon and immerse it in boiling salted water for a few minutes. Then cool in ice water before draining.
Place tarragon and Marie Brizard anisette in a blender to obtain a purée.
Then mix this puree with mayonnaise.
To taste by soaking Salmon in the sauce. Remove the top of the egg shell and add a little fleur de sel and serve.
Good appetizer!
Preparation: 20 minutes
Cooking time: 4 minutes
Ingredients for the recipe Salmon cold at the Parisienne:
1 net of Salmon
1 bunch of tarragon
Fine salt
Ground pepper
1 C. Marie Brizard anisette
100 g mayonnaise
Preparation of the recipe :
Remove the skin from Salmon then cut sixteen rectangles 4 cm long and 3 cm wide and one and a half centimeters thick.
Stitch each rectangle of Salmon on Japanese chopsticks and season with fine salt.
Cook them just two minutes in the steamer and pepper them.
At the same time, remove the tarragon and immerse it in boiling salted water for a few minutes. Then cool in ice water before draining.
Place tarragon and Marie Brizard anisette in a blender to obtain a purée.
Then mix this puree with mayonnaise.
To taste by soaking Salmon in the sauce. Remove the top of the egg shell and add a little fleur de sel and serve.
Good appetizer!
