OUR RECIPES

Salmon, fennel salad, orange with beet puree.

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Ingredients (4 servings)

1 bag of beet puree Épurée
4 salmon steaks
100 gr butter
Olive oil
Salt and pepper

Salad

2 fennel bulbs, finely chopped (mandolin preferred)
1.5 cups of arugula
Zest and juice of half a lemon
1 shallot, finely chopped
Olive oil
Supreme of 2 oranges
Salt and pepper

Preparation

Assemble the salad without the arugula, season well and simmer.
In a large non-stick skillet over medium-high heat, brown salmon in olive oil, wait 1 minute and add half the butter. Brown well and set aside on a plate, warm.
The asparagus must remain a beautiful green and deglaze with lemon juice.
Heat the Épurée beet puree (warm) and salmon.
Raise the plate and enjoy!

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