Fillets of salmon with raspberry sauce
Instructions
Pour the vinegar into a bowl, soak the raspberries and let them marinate for a whole night.
The next day, finely chop the garlic, put it into another bowl and join the mustard and a pinch of salt.
Add the raspberry vinegar, mixed together, then pour the oil flush working the mixture with a whip, grind the sample so that the fruits and obtain a homogeneous compound.
Last season the sauce with plenty of ground pepper and add salt.
Sprinkle the salmon fillets with salt and pepper, brush with olive oil and roast them under hot grill for 5-7 minutes, turning halfway through cooking: the inside must be cooked but still juicy, Golden and crispy outside.
Finely chop the Lemongrass, add to the sauce and spread this into four individual dishes.
Place in warm salmon fillets, garnish with a few fresh raspberries and some Lemongrass leaves and serve.
---ADVICE.
For this particular and refined dish created by chef of a large hotel in California, was chosen the largest salmon most prized: the king salmon.
If it is not available you can replace it with another more common species.
Ingredients and dosing for 4 persons
- 4 salmon fillets of 180 g each
- 4 tablespoons of olive oil
- Salt
- Pepper
- 15 g of lemongrass
- Raspberries for garnish
- Lemongrass leaves for garnish
- For the vinaigrette:
- 600 g of raspberries
- 10 cl of red wine vinegar
- 1/2 clove of garlic
- 1 teaspoon of dijon mustard
- Salt
- Pepper
- 20 cl of olive oil extra virgin