recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: "Red Label" Salmon Cutlets cooked with Thyme Crystals and served with Fine Vegetable Tarts.

recette de cuisine francaise, Recipe: Salmon Cutlets cooked with Thyme Crystals and served with Fine Vegetable Tarts.

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Préparation : 45 min  recette gastronomique - recette de cuisine française  Cuisson : 3 hour
800 g (28.2 oz.) fresh "Red Label" Salmon
Peanut Oil
Salt and pepper
Dried Tomatoes
3 medium-sized tomatoes, not too ripe
Olive Oil
Thyme, salt and pepper crystals
Fine Tarts
1 small eggplant
½ a yellow pepper
½ a red pepper
2 small zucchinis
Flour
300 g (10.6 oz.) pure butter puff pastry
Pepper Coulis
2 very ripe red peppers
2 soupspoons of fresh single cream
Salt and pepper.


recette gastronomique - recette de cuisine française  List of necessary utensils: 1 small saucepan, 1 paring knife, 1 chopping board, 1 grill, absorbent paper wipe, 1 brush, 1 silicone baking sheet, 1 slicer, 2 frying pans, 1 pastry roller, 1 pastry pricker, 1 slicer, 1 blender, 1 large knife, 1 angled palette knife, 1 teaspoon.


Preparation

recette gastronomique - recette de cuisine française  Scald the tomatoes, remove skin, cut into quarters and remove pips. Salt on both sides and place on a grill for 2 hours to drain. Sponge-dry using absorbent paper, coat with olive oil, pepper, sprinkle with thyme crystals and place on the silicone baking tray.
Cook for about 3 hours at 95°.

recette gastronomique - recette de cuisine française  Cut the ratatouille vegetables into very small cubes. Stir fry them in the olive oil and set aside.

recette gastronomique - recette de cuisine française  Flour the work surface, roll out a thin layer of puff pastry and cut into circles of around 15 cm diameter. Prick using a fork or a pastry pricking roller and cook empty for 15 minutes at 210°.

recette gastronomique - recette de cuisine française  Cut the peppers into quarters, remove pips and cook in boiling water. Peel, add a little cream, salt and pepper and mix in the blender.

recette gastronomique - recette de cuisine française  Cut the salmon lengthways in slices one centimeter (0.39”) thick. Season and quick roast them at a high heat on one side. Cut the filled fine tarts into 5, dress the salmon cutlets on the top after cooking them for 2 minutes in the oven at 160°, pour the pepper coulis over them and sprinkle with salt and thyme crystals.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My Tip: Prepare everything beforehand except the salmon mix and the fine tart assembly. The puff pastry may be stored at room temperature after cooking.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011