Ingredients for 4 persons
#1 · Finger-Fish
- 4 Pure buckwheat galettes with Guérande salt
- 4 Salmon steaks
- 1 bunch of basil
- Olive oil, salt, pepper, Espelette chili pepper
#2 · Red pepper Coulis
- 2 Big red peppers
- 2 shallots
#3 · Sautéed vegetables
- 2 Zucchinis
- 250g Mini Paris mushrooms
- Thym, garlic, rosemary (facultative)
- Olive oil
Preparation
Difficulty :
Medium
4 persons
25 minutes
#1 · Finger-Fish
- Spread and cut strips as large as the salmon steaks.
- Glaze with olive oil, season the salmon with salt, pepper, chili pepper and basil. Then, roll the salmon in the galette strip.
- Cook over high heat for 2 minutes on each faces.
#2 · Red pepper coulis
- Slice and cook the shallots in olive oil. Remove seeds from the red pepper, slice and add it. Add a little bit of water, cover and cook over low heat for about 20 minutes.
- Mix it in a Blender and season with salt and pepper.
#3 · Assembly
- Pour a clean round of red pepper coulis, plate nicely the garnish. And then put at the center of the plate the Buckwheat Finger-fish.
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