|
See also: Pernod Facts & History
SALMON SABAYON WITH FONDUE OF TOMATOES AND LEMON CONFIT
Serves 4 people
Preparation time: 25 minutes
Cooking time: 30 minutes
Utensils: Cutting board, knife, pan, non-stick frying pan, blender, garlic press, tablespoons, whisk
Ingredients:
• 17 ounces of Salmon fillet
• 4 tablespoons of Pernod
• 1/2 cup of water
• 1 egg yolk
• 2 tablespoons of fromage blanc
• Cayenne pepper
• 8 tomatoes
• 1 lemon confit with salt
• 1 tablespoon of olive oil
• 1 garlic clove
• 4 stems of tarragon
• Salt and pepper
Preparation:
Wash the tomatoes and lemon. Make a crosswise incision on the top of each tomato, and then place in a pan of boiling water for one minute. Drain the tomatoes and cool them in a big bowl of cold water that will stop them from cooking further. Peel the skin off and dispose of the seeds. Cut the flesh into small cubes. Cut the lemon into small pieces. Pour 1 tablespoon of olive oil into a non-stick frying pan, add the diced tomato and cook for 7 minutes. Add crushed garlic, pepper and lemon confit. Let it cook for 2 more minutes.
The sabayon
Pour 4 tablespoons of Pernod in a pan warm it up then flame it. When the flame dies down, add 1/2 cup of water with a pinch of cayenne powder. Mix the egg yolk with fromage blanc. Add salt and pepper to taste. Whisk in the Pernod mixture. Cook the mixture bain-marie style until the substance becomes thicker. The sabayon is ready. While this is cooking, cook the salmon fillet for 7 minutes on the stove on medium heat.
Presentation:
Lay the salmon, tomatoes and lemon confit fondue on a plate. Pour the sabayon on the fish and vegetables. Garnish with chopped tarragon.
Recipe courtesy of www.Pernod.net
|
