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Salmon medallion with truffle on a artichokes velouté with foamed parmesan milk
By:
Fairmont Grand Hotel Kyiv
Posted:
5/8/2015
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Ingredients
Yield:
4
Main ingredients:
220g salmon fillets (4parts)
Artichokes cream:
400g - boiled artichokes
50g - sour cream
50g- heavy cream
80g - white truffle paste
lemon juice
Parmesan milk:
50g - milk
10ml - sour cream
50g - parmesan
2tsp - truffle oil
Preparation
Difficulty:
Medium
Time:
20 Minutes
Total Time:
40 Minutes
Artichoke cream:
Mince peeled and boiled artichokes
Put in a blender, add truffle paste, sour cream and lemon juice
Main preparation:
Remove the skin from salmon, twist in a roll
Then wrap in plastic and boil in a small amount of water
Cook at 60°C for 15-20 minutes, fish color should be slightky pink
Pill of the plastic, cut into two parts and serve on artichokes velouté
Pre-boil milk, add sour cream and grated parmesan cheese
Add truffle butter blend thoroughly
Decoration:
Pour foamed parmesan milk around salmon, add hazelnuts and decorate with parmesan crisps
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