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Raw salmon pancake with Maxim’s apples, watercress coulis


Ingredients:4 people
  • raw fresh salmon
    1 fillet, approximately 300 g
  • maxim’s potatoes
    12 servings
  • watercress bunch
    1/2 bunch
  • whipping cream
    20 cl
  • diced tomato
    2 tablespoons
  • pink radishes
    1 dozen
  • salt and ground pepper
    butter
  • 80 g
    potatoes
  • 600g


Preparation:
  • Preparation time:35 minutes
  • Cooking time:15 minutes


Difficulty:[usr 3]

Preheat the oven to 180°C

Prepare the Maxim's potatoes:Clarify the butter, peel the potatoes and cut them into thin slices (with a mandolin) put them in a container, salt and pepper. sprinkle with clarified butter and mix well, arrange these buttered potatoes in a crown in 15 cm circles already placed on a silpat or baking paper, bake until the potatoes are golden. Book.

Slice the salmon into thin cutlets, cut them out using a cookie cutter the size of the Maxim’s. On a silpat or baking paper, lay out a Maxim’s apple pancake then add a slice of salmon, salt and pepper. Add a new potato pancake, then a slice of salmon, salt and pepper, finish with a pancake of Maxim's. Book.

Watercress coulis:strip the watercress, blanch it quickly, drain and blend it, pass through a strainer. Put the cream to boil, add the watercress juice, give some broth, salt and pepper. Book.

Put the patties in the oven until they are golden brown (8/10 minutes). Heat the grout.

Place 2 tablespoons of watercress coulis in the center of a hot plate, and put on top a pancake of Maxim's apples, sprinkle with diced tomato and brunoise of pink radishes. Decorate with a sprig of chervil.

A creation of chef Hubert

Raw salmon pancake with Maxim’s apples, watercress coulis