Poland - Fillet of Baltic salmon with crème brûlée and crayfish salad
Filet z łososia bałtyckiego z kremem spalone i sałatka raki
INGREDIENTS (serves 4)
• 800 g of salmon
• 2 tonka beans
• 1 egg yolk
• 100 g of crayfish
• 40 g of mayonnaise
• 60 g of cream
• Salt and pepper
• Finely chopped dill (or chopped parsley or chives)
Cut the salmon into 4 portions and brown them on each side in a little oil. Put to one side.
For the crème brûlée: place the tonka beans in boiling water and simmer gently for 10 to 12 minutes.
Blend them and mix in a little cream and the egg yolk. Place this mixture in ovenproof glasses
and cook at 140 °C for 12 minutes.
Serve the salmon fillets and the crayfish on a plate with the mayonnaise and the rest of the
cream on top. Season with salt and pepper, decorate with the fresh herbs and serve along with
the crème brûlée.
last modification: 2015-07-22 13:30:33
© European Commission, 2013