Salmon turné on ratatouille with crispy parmasan and couscous

Ingredients for Salmon turné on ratatouille with crispy parmasan and couscous

Instructions for Salmon turné on ratatouille with crispy parmasan and couscous

To prepare the Salmon turné on ratatouille with crispy parmasan and couscous recipe, please follow these instructions:

Ratatouille:
Ratatouille base can be made the day before. The tomatoes are scratched at the bottom and blanched in boiling water for 8 seconds, then they come in cold water. The skin is removed and the tomatoes are divided into 4, with a knife removed the core so only the pure tomato meat is left. Cut into coarse tern and pour into a saucepan with sautéed finely chopped onions and garlic in a little olive oil. Bouquet garnish is added as well as salt, sugar and freshly squeezed pepper. Let it all smash under low heat.

Meanwhile, pepper, eggplant and courgette cut into the tern and sweat in olive oil, season with salt, pepper and pour into the little simmering tomato concasse.

couscous:
Bring some olive oil into a sautéous (high-brow pan) and chop it, add the couscous and let it soak the olive oil. Come about 1 DL. Of the boiling chicken fennel, stir well with a whipping and lay on it (put a loose place).

5 min. After adding another 1 dl boiling chicken fennel and stir gently around, cover the lid and stand again and pull for 5 minutes. The same procedure repeats one last time. It can stand under cover for 30 minutes and stay warm. Just before the dishes mix the freshly cracked glue shale and the juice in the mass.

Basil Foam:
The ½ liter chicken fund is reduced to half and add ½ dl. Whipped cream and boil a little and just before the dishes, the fresh basil leaves are blended with the cooked chicken fries and whipped cream of ½ dl. whipping cream. Pour the pulp into a milk bowl or whisk together with an electric whip.

Sprilled Parmesan:
Put the freshly squeezed parmesan on a piece of baking paper and baking at 180 degrees C in warm air for about 10 minutes - the parmesan must have a golden color. Put over a dipstick and cool off.


The salmon fillets are folded together for a tournedos and are sliced ​​with a roast and then baked on the forehead and cooked in a preheated oven at 180 degrees C in hot air for 6-8 minutes depending on the size