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115 g salmon-en morceaux
125 ml white wine
-
1 Tbsp oil olive
-
2 Tbsp cognac
salt & black pepper
-
115 g salmon fume’
3 Tbsp butter
-
3 Tbsp butter
=Bring 1. to boil, drain. Saute salmon in oil olive 5mns, do not brown, add 3., cool. saute4. together 3-5mns, process, add everything together with fork. Refridgerate 12hrs, must be at room temp 30mns before serving.
125 ml white wine
-
1 Tbsp oil olive
-
2 Tbsp cognac
salt & black pepper
-
115 g salmon fume’
3 Tbsp butter
-
3 Tbsp butter
=Bring 1. to boil, drain. Saute salmon in oil olive 5mns, do not brown, add 3., cool. saute4. together 3-5mns, process, add everything together with fork. Refridgerate 12hrs, must be at room temp 30mns before serving.
