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- Ingredients
- Recipe
- Sunflower oil1 tablespoon
- Salmon400 g
- Butter30 g
- Shitake100 g
- Orange juice200 g
- Lemon juice60 g
- kombu seaweed10 g
- Water to taste
- Chives to taste
- Fleur de sel to taste
- Mushroom Paris100 g
- Hiratake Mushroom100 g
- Eryngui Mushroom100 g
- In a skillet, quickly grill the salmon. Remove and reserve. In the same skillet, brown the mushrooms (add little by little so you don't have too much water). Remove and reserve.
- In a saucepan, boil the sake to evaporate the alcohol. Add the soy sauce, orange juice, lemon juice. Add half of the hondashi and bring to a boil. Add 50 ml of water and taste, if it is salty add more water. Put the kombu, cover, let it cool and set aside.
- Make a bed with the sautéed mushrooms, place the salmon and serve the ponzu over the salmon.
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