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

You May Also Like

More recipes that might interest you.

Salade polletaise
Salade polletaise
16/07/2015 -

“Do you like fish salads? This salad takes its name from the Ile du Pollet, off Dieppe, and you will love it… At Le Manoir de Graincourt, we serve it cold as a starter and it is very popular with our guests.” (Anne-Lise Baron)

Read more
Wépion delight
Wépion delight
16/05/2014 -

I learned this recipe during my training at the CEFOR catering college, where I obtained a diploma with distinction in Catering, Restaurant Management and Banqueting Management. (Nicolas Pirson, La Marchanderie)

Read more