Picandou goat cheese roasted in salmon coat on mustard sauce
60 mins
60 mins
Ingredients
- 400 g Salmon fillet (4 pieces à 100g)
- 4 piece(s) Picandou Thaler
- 40 g Acacia honey
- 5 g red peperoncini, small cut
- 10 g Chives, chopped
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 20 g Frying fat (solid)
- 20 g Shallots, finely diced
- 100 ml White wine, dry
- 200 ml Fish stock
- 100 ml Fresh cream
- 60 g grainy mustard
- 20 g Apricot jam
- 7-10 Tbsp salt, pepper and cayenne pepper
- 10 g Chives
- 20 g dried apricots, cut into fine slices
Directions
- 1
First, the salmon fillets are cut at the sides so that they are reduced to half their thickness and can be opened (butterfly cut). Then the unfolded salmon slices are placed between cling film and carefully beaten out to about 2mm.
- 2
Now brush the picandou with honey and season with peperoncini, chives, salt and pepper. The prepared thalers are then placed on the salmon and formed into a small packet.
- 3
Heat the frying fat in a frying pan and fry the salmon picandou packets over medium heat for about 2 to 3 minutes on each side. Then remove the packets from the pan and keep warm.
- 4
Put the shallots in the same pan in the resulting broth. When they are glazed, deglaze with white wine and poultry stock and quickly reduce to a third. Add crème fraîche, mustard and apricot jam and stir thoroughly while heating briefly.
- 5
Season to taste with salt, pepper and cayenne pepper.
- 6
Place the sauce on a preheated plate, place the salmon-picandou packets on the sauce plate and garnish with chives and apricot slices as desired.
More Delicious Recipes
