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Sago Salmon and Watercress
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
2 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Sago3 tablespoon
- Filtered water200 ml
- Fish or vegetable broth700 ml
- Leek in cm5 unit(s)
- Extra Virgin Olive Oil2 tablespoon
- Sour cream6 tablespoon
- Coriander to taste
- coarsely chopped watercress75 g
- Wheat flour1 teaspoon
- Chopped Onion1/2 unit(s)
- Nutmeg to taste
- Salmon400 g
- White pepper to taste
- salt to taste
- Diced onion1 unit(s)
- Diced celery stalk1 unit(s)
- Crushed Garlic Cloves3 unit(s)
- Dry white wine100 ml
- White Peppercorns Crushed5 unit(s)
- Basil sprigs3 unit(s)
- Lean white fish backbone1 unit(s)
- Coriander to taste
- Salt1 teaspoon
- Large chopped leek leaves1 cup
- Water1 l
- Place the sago on a flat surface (tray, plate, etc) and cover with water but not in excess. Let it hydrate for an hour and a half. Add more water during this time if needed. We want the spheres always moist but not swimming in water.
- For the broth: In a pan place the diced onion, celery, wine, peppercorns, basil, cilantro, salt, garlic, leek leaves, cover with water and boil gently for 25 minutes.
- Sauce: Melt the butter until bubbly, add the chopped onion and let it sweat without browning for 5 minutes. Add the flour, stir for a minute and remove from the heat.
- Add 150 ml of broth little by little, stirring. Add the watercress (reserve some watercress leaves to decorate the dish), turn on the heat and cook for 2 minutes. Turn it off and let it cool down a bit.
- Blend everything in a food processor or blender and return to the pan. Add 3 tablespoons of cream, plenty of nutmeg, freshly ground pepper, correct the salt and set aside.
- the sago: Heat a tablespoon of oil, add leek and stir for a minute. Add 500ml of broth, hydrated sago and cilantro.
- Stirring frequently, cook over medium/low heat for 15 minutes or until balls are tender. Add 3 tablespoons of cream, incorporate and set aside.
- To finish: Season the salmon with salt and pepper divided into two portions. Heat a large skillet over medium/high heat. Add the salmon slices with the skin side down and let brown without stirring for 2 minutes. In the meantime, start heating the sauce and sago by adding a little more broth to each.
- Carefully turn the salmon portions and brown for another two minutes (if you prefer the fish better done, leave it for another minute, but be careful not to get dry) and turn off the heat. Keep the fish in the skillet.
- At this point, serve two tablespoons of sago on each plate. Put some sauce on top in the center and top with the salmon slices. Serve a little more sauce over the salmon and decorate the dish with the watercress leaves. Enjoy it while it's hot.
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