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Recipe: Fillet of salmon with endive and orange

Fillet of salmon with endive and orange


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Ingredients
Quantity for 6 person(s)
  • Salmon steak(s) 150g : 6 whole
  • Endive(s) : 9 whole
  • Orange(s) : 3 whole
  • Rocket : 300 g
  • Shallot(s) : 2 whole
  • Olive oil : 5 cl
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 2 g
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Recipe method

Peel and dice the shallots.
Remove the leaves from the chicory and cut into fine slices.
Peel the oranges and remove the segments. Squeeze the juice into a container.

In a hot wok with some olive oil, sweat the shallot for 1 minute.
Add the chicory leaves and cook with the orange juice until all the liquid has evaporated.
Add the orange segments and stir gently.

Add a drizzle of olive oil to a nonstick frying pan and fry the salmon skin side down for 1 minute over a high heat. The turn the heat down and cook the fillets for a further 3 minutes over a low heat. Cover the pan with aluminium foil during these 3 minutes.

Serve the salmon with the chicory and orange and garnish with some seasoned rocket leaves.

ID UK :: 6679 You can serve the chicories cold as well.

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