Salmon-savory artichoke leaves with estragon cream

Ingredients for Salmon-savory artichoke leaves with estragon cream

Instructions for Salmon-savory artichoke leaves with estragon cream

To prepare the Salmon-savory artichoke leaves with estragon cream recipe, please follow these instructions:

Cut the stalk of the artichoke and tie a lemon slice on the cut. Boil the chopsticks for 45 minutes in salted water and let them cool in the boil water. Pour the leaves of the artichoke, throw the outermost leaves without meat. Save approx. 50 leaves. Blend the salmon meat with egg, then cream and flavor.

Put the daddy in the spray bag and spray a rosette on each leaf and behind them approx. 2 minutes in the oven at 180 degrees. Sauter slipped in butter. Subsequently, fish fund, vermouth and estragon leaves are added.

Boil the sauce and add sherry. Add cream fraiche. Chop the artichoke coarsely and add chopped pepper and shrimp to the sauce. Distribute the sauce and put the artichoke leaves in a ring. Put the artichoke rack in the middle and server.