Yvon Reyss Salmon and its broth vegetables, fine butter and oyster tartare. No ratings yet 120 min 6 servings Hard 0 kcal France Cook mode Screen awake 00:00 Start Reset 1 min 5 min 10 min 15 min Ingredients 6 servings Shop shallots 300 Milliliters butter 400 Grams whipping cream 200 Milliliters vinegar 400 Milliliters white wine 400 Milliliters Salmon Steaks 6 earl Grey Tea Bags 2 vanilla pod 1 yolk potatoes 1 Kilograms butter 150 Grams whipping cream 10 Milliliters oysters n°2 24 1 bunch of chives 1 red carrot 1 cow cabbage 1 flat parsley bunch 1 leek 1 Steps Previous Next 1 Salmon Steaks 2 Put the probe in the heart of the fish, 3 Place the paving stones in a dish, 4 Fill to the height of cold water and add 2 tea bags, a vanilla pod split in 2. 5 Film to ensure a good seal. 6 Put the dish in a 50° oven, the salmon will be cooked when the temperature reaches 47° (it takes between 50 and 60 minutes). 60 min timer 7 Oyster tartare 8 Open and finely chop the oysters, drain, chop the chives, mix and set aside. 9 Beurre Blanc 10 Peel and chop the shallots. 11 In a sauté pan, place the shallots, white wine, white vinegar, and reduce almostto dry 12 Then add the cream (20cl) and add the cold butter (400g) in pieces without stopping to whip, salt and pepper, 13 Switch to Chinese, pour the liquid obtained into the siphon, 14 Close it and add 1 gas cartridge, mix, place in a water bath, in a pan of hot water, set aside. 15 Chou 16 In a necklace, bleach the cabbage leaves in salt water, the central sides of which have been removed. 17 Cool them in water with ice cubes, place them on paper towels. 18 Vitelotte puree 19 Cook in warm salted water, potatoes, about 10 min 10 min timer 20 Take them out and peel them, 21 Crush them and in a saucepan over medium heat add cream (10cl) and butter (150g) in plots without stopping to stir, salt and pepper, set aside in a bain marie. 22 In silicone molds, place two half leaves of cabbage, salt, and garnish with puree, close, At the time reheat them with steam. 23 Fried dishes: 24 Using a mandolin, make 18 thin slices of peeled red carrots, set aside. Take the tops of the flat parsley branches. Finely slice the leek white, 25 In a 170° oil, fry the 3 previous elements, season with salt and set aside. 26 Plating 27 Place a fillet of salmon, on top the oyster tartare, 3 slices of carrots, the fried leek and parsley, 28 Overturn the stuffed cabbages, open obliquely to see the vitelotte potato, 29 On the side, the white butter mousse, 30 Use Sachet 31 Use Sachet Show all steps You may also like pepper sauce Matthieu LHOTE 15 min 4 servings Hollandaise sauce Matthieu LHOTE 15 min 4 servings pot-au-feu Matthieu LHOTE 180 min 6 servings Waffles Matthieu LHOTE 120 min 4 servings 5.0 (1) 120 min 6 servings 00:00 Cook Done
