A recipe from Gert Jan RAVEN - Bocuse de Bronze 1991
Catégorie : Fish
Niveau : Medium
Temps de préparation : minutes
For 4 people
4 salmon escalopes
600 g good mashing potatoes
80 g milk
40 g butter
Big slice of veal head paté
Cook the salmon until just pink, and season.
Make a very light potato mousseline, and add some olive oil.
Blanch the salicornia.
Choose some colourful seasonal vegetables, and cook to suit your taste.
Place the warm salmon in the centre of the plate. Arrange a fine sliver of veal head paté on top.
Decorate with the vegetables and the potato mousseline. Finish with a few drops of olive oil and balsamic vinegar.