Salmon with herbs in oyster cream

Ingredients for Salmon with herbs in oyster cream

Instructions for Salmon with herbs in oyster cream

To prepare the Salmon with herbs in oyster cream recipe, please follow these instructions:

The fish fillets, please pray. Fisherman about this. The legs and the head as well as the spice bouquet and white pepper are covered with cold water, boil, simmer for 30 minutes, and the fund is said.

2/3 of leek and celery cut into thin slices (julienne) and save. The remaining chop is finely chopped and sautéed gently for 30 g. Butter until it is tender. The fund is added, boiled and purified into a smooth sauce in the blender, totaling approx. 3 dl, let it go. Cook a little.

The four oysters are opened as the juice is added to the sauce. The striped herbs are sautéed a little for 20 minutes and then the white wine and sauce are added. The fish must be poached for a few minutes just before serving.

Spin the flaked spinach in the oil on a pan and put it in deep, preheated plates. Put the fish with herbs and sauce over. Oysters just luncheon in the sauce are added, and finally garnished with roast beef topped with salt and lemon juice

tips:
This cooking method in which fish are poached in the same sauce with which they are served are called in cookie language "la la nage" ie. swimming. Different fish can be used as a whole, for example. Turbot, salmon, catfish, etc.

Salmon cabbage or caviar can be used instead of pebbles.