- 60 m
Salmon fillet in pickles sauce and new potatoes, watercress oil and cherry tomatoes
- 10 Atlantic salmon, fillet without skin, boneless, 150g
- 4 l white wine sauce
- 1 l pickles
- 15 kg new potatoes
- 1 bunch watercress
- 2 cloves of garlic
- 200 ml rapeseed oil
- salt and pepper
- 12,5 kg cherry tomatoes
- 300 ml olive oil
- Herbs of Provence
Instructions / directions
Grease the gastronorm containers and place the salmon fillets inside. Season with salt and pepper. Cook the salmon fillets for 12 to 15 minutes at 250°C.
Make a white wine sauce and add the pickles. Reduce and season with pepper and salt. Steam the new potatoes for 25 minutes.
Remove the watercress stems, wash the leaves and mix with the rapeseed oil in a blender. Add the garlic cloves and season with salt and pepper. Make a smooth mixture and drizzle the watercress oil over the potatoes and season.
Place the cherry tomatoes in the gastronorm containers, drizzle with olive oil, season with pepper, salt and Herbes de Provence. Cook the cherry tomatoes +/- 10 minutes in the oven at 180°C. Serve everything on a plate.Print
This recipe is brought to you by Mowi
Mowi is one of the largest seafood companies in the world, offering an extensive range of high-quality fish and seafood products. Mowi harnesses nature to produce nutritious, tasty and supreme quality seafood from the ocean. As a result of its ongoing innovation and sustainable development it is the world’s largest supplier of farmed Atlantic salmon, satisfying one fifth of global demand.