Hot & Cold, Sweet & Sour Salmon

 
Hot & Cold, Sweet & Sour Salmon

This recipe was given to us by Philippe Frenette of the La Feuillaie B&B at St Ay, along the Loire river. He is a passionate, inventive and creative cook who is inspired by his library of over 400 cookbooks!

24/06/2014

Ingredients for 4 people

4 x 125g fillets of salmon (skin-on)
8 heads Belgian chicory
juice of 2 lemons
olive oil  

Method

Separate the chicory leaves from the heads and slice them thinly lengthwise.
Place a little water and lemon juice in a saucepan and add the sliced chicory. Put a lid on the saucepan and sweat the celery gently until it is al dente.
Drain the chicory and put in the fridge.
Place the salmon skin-side down in a little olive oil in a frying pan with a lid and place over a moderate heat until cooked through, then remove from the pan.
Make a vinaigrette with lemon juice and olive oil.
Lightly press the cooked chicory into a ring mould on 4 plates.
Remove the skin from the warm salmon and place one fillet on each plate next to the chicory.
Pour over the vinaigrette just before serving.

Serve with

Serve with a Loire white wine (Sauvignon blanc)

A recipe from
La Feuillaie

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