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Рецепт Peppercorn Crusted Salmon With Pernod
by Global Cookbook

Peppercorn Crusted Salmon With Pernod
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Ингредиенты

  • 4 x salmon tournedos or possibly steaks, deboned and tied
  • 1 Tbsp. pink peppercorns
  • 1 Tbsp. black peppercorns
  • 1 Tbsp. green peppercorns
  • 1 Tbsp. schezuan pepper
  • 2 Tbsp. extra virgin olive oil
  • 4 x shallots, minced
  • 1 c. fresh corn kernels
  • 1 c. Pernod
  • 1 c. cream
  •     salt
  •     pepper
  • 1 Tbsp. fresh tarragon, minced
  • 2 Tbsp. lemon balm, minced

Инструкции

  1. Smash the peppercorns together with a rolling pin in a plastic bag. Crust the outside of the salmon with the peppercorns and sear in a cast iron skillet over a high heat. Transfer the salmon to the oven to cook for a further 8 min.
  2. Meanwhile, heat the extra virgin olive oil in a pan and saute/fry the shallots over a medium heat till they are translucent/soft and soft. Add in the fresh corn kernels and toss and saute/fry for a minute. Deglaze the pan with the Pernod, reduce for a minute before adding the cream. Stir well and heat the cream. Boil for 30 seconds. Season to taste with salt and pepper and add in the tarragon.
  3. Retrieve the salmon from the oven and serve with the Pernod cream sauce around. Dress the plate with the lemon balm.
  4. Preheat the oven to 350 degrees Fahrenheit