Salmon oysters tatar in saffron bouillon

Name: Salmon oysters tatar in saffron bouillon
Yield: 4
Ingredients: Finely chopped shallots; Minced parsley; Whole saffron; A little salt; Pepper; ½ dl Dry white wine; 1 past Egg yolk; 2 dl Strong fish stock; 2 tbsp Unsalted butter; 300 g Salmon; 4 fresh Oyster

Cold cuts

Cook time: 0 min.
Servings: 4

Ingredients for Salmon oysters tatar in saffron bouillon

		Finely chopped shallots
		Minced parsley
		Whole saffron
		A little salt
		Pepper
½	dl	Dry white wine
1	past	Egg yolk
2	dl	Strong fish stock
2	tbsp	Unsalted butter
300	g	Salmon
4	fresh	Oyster

Instructions for Salmon oysters tatar in saffron bouillon

To prepare the Salmon oysters tatar in saffron bouillon recipe, please follow these instructions:

Salmon and oysters chopped with a knife. Then stir it up with chopsticks, parsley and egg yolk BR & gt;
Soaked saffron in the wine. Boil with the fish fund and whisk up with the butter. The tart is spooned and ground in a deep sauerkraut broth dish

Salmon oysters tatar in saffron bouillon

Ingredients for Salmon oysters tatar in saffron bouillon

Instructions for Salmon oysters tatar in saffron bouillon

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