Salmon with truffles
Instructions
Clean the mangetout, heat for a few minutes in salted water, making sure that they stay al dente.
Let them cool under running water, open them, reduce it to thin strips and sauté them with butter, salt and pepper.
Do warm up in a baking dish the clarified butter and olive oil and salmon fillets saucepan, already sprinkled with salt and pepper.
Let them Brown lightly on both sides, then finish baking in a hot oven (200 degrees) for a few minutes.
Spread the vegetables, hot, into four individual dishes and lean over the fish fillets.
Cook the slices of truffle in a pan with their liquid, then posatele on the salmon.
Prepare the white wine sauce as directed in the recipe that matches, place in a small saucepan, lightly diluitela with a little of the liquid truffle conservation, then bring to a boil.
Puree the sauce, add salt and serve with the fish.
Ingredients and dosing for 4 persons
- 8 salmon fillets from 70 g each
- 8 slices of black truffle
- 1 dose of white wine sauce
- 400 g of mangetout
- Salt
- Pepper
- 20 g of butter
- 1 tablespoon of clarified butter
- 1 tablespoon of olive oil
- 2 tablespoons of liquid truffle conservation