Salmon tournedos

Ingredients for Salmon tournedos

Instructions for Salmon tournedos

To prepare the Salmon tournedos recipe, please follow these instructions:

Put the savoyi cabbage in the middle of the plate, the salmon tourneck upstairs with the sauce around. Free the salmon fillet for skins and legs. Cut some strips along the fillet (20 cm long and 2-3 cm wide) Cut the savoy cabbage and sauté it in a pan of butter, salt and pepper.

Bend the salmon pieces together to make them ring. Fill the savoy cabbage in the middle. Secure the ends with a toothpick. Make sure the skinside is facing out. Cut the string into appropriate strips before wrapping it on the salmon tour doses.

Reduce fish fund, white wine, mustard and madagascarberberries to half. Put pepper and onion and store it. Smooth the soup with maizena and turn the creamy fries and egg yolk into the sauce. Blend if necessary. The sovsen is returned to the pot but must not boil. Bowl on onions and peppers before serving.

Step the tournament boxes on the forehead. Sauté the rest of the savoy cabbage in a pan of butter, salt and pepper.