- 1 pc fresh salmon steak
- 200 g of Roman broccoli florets
- 60 g hazelnuts
- 50 g milk
- 2 pcs mandarins
- 1 pc shallot
- trout roe
- extra virgin olive oil
For the recipe of baked salmon with broccoli cream and mandarin sauce, cover a tray with paper
from the oven, place the salmon on it and cook it at 200 ° C for 15 minutes.
FOR THE BROCCOLO VELVET: Clean the shallot, cut it into slices and fry it in a pan with a veil of oil; add the broccoli florets, keeping some of them aside, the milk and 200 g of water, salt and cook for 10 minutes, then blend with 1 tablespoon of oil.
FOR THE MANDARIN SAUCE: Squeeze the tangerines and reduce the juice in a saucepan with 1 teaspoon of sugar and 2 peppercorns for 4-5 minutes; add a drizzle of oil, a little salt and mix with a whisk. Serve the salmon with the broccoli cream and the tangerine sauce, garnish with the florets kept aside, 1-2 tablespoons of trout eggs and the hazelnuts toasted in a pan and chopped.
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