www.leopoldohotel.com
SEMI-COOKED SALMON STEAK WITH WARM POTATOES AND GREEN BEANS IN GRAPESEED OIL
Preparation time:
40 min.
Quantity for:
4 servings
Ingredients:
4 x 140 g. Irish salmon steaks with skin
50 g. SABO grapeseed oil
20 g. salt (fiore di sale)
300 g. Charlotte potatoes with the skin
160 g. fine green beans
30 g. parsley
20 pine nuts
Suggested wine:
Dézalay Grand Cru 2011
Preparation:
Wash the potatoes well. Clean the beans and cut in halves along their length. Wash and chop the parsley. Toast the pine nuts in a non-stick pan.
Cooking instructions:
Brush the salmon steaks with the SABO grapeseed oil, season with the salt, then put them in a roasting pan on baking paper. Bake on the middle shelf of a ventilated oven at 70° for 25 minutes.
The fish should be pink and seem a little under-cooked, but be very tender. Boil or steam the potatoes in salted water. Let them cool, then peel and slice them into slices as thin as possible. Blanch the beans in salted water. They should be slightly crunchy but not raw. Season the potatoes with the salt, parsley and half of the SABO grapeseed oil: the beans with the rest of the oil. To serve: put the potatoes in the middle of the plate with the salmon steak on top. The beans may be placed on top, or be arranged around the dish. Sprinkle with the toasted pine nuts.
Serving ideas:
May also be served with a light mayonnaise, made with SABO grapeseed oil 'cut' with 1/3 light ricotta cheese.
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