Salmon tour with earthquakes and capers

Ingredients for Salmon tour with earthquakes and capers

Instructions for Salmon tour with earthquakes and capers

To prepare the Salmon tour with earthquakes and capers recipe, please follow these instructions:

Salmon is ordered for the fillet, free from skins and legs. The salmon fillet is cut into four pieces and the pieces are laid down. Thread the thin end tightly around with the skinside inward. 4 pore strips are made in width and length as tournedos (the rest of the pores are used for pore-free). They are blanched and laid around the salmon pieces. They are held together by one toothpick on each tournament.

The fish was fried in oil at medium heat, approx. 6 minutes in total.

Leek smoking:
The pears are cut into thin strips, rinsed and dried. They are cooked in oil until they are crisp and golden. They are sprinkled with salt.

Earthquakes are scrubbed with brush and cut into thin slices. Boil tenderloin in cream. Seasoned with salt and pepper.

Capers and chopped dill are added to the sauce just prior to serving.

Serving:
Arranged with rosettes of earthquakes on the middle of the plate. Then salmon decorated with fresh dill quince, porridge fritter next to it.

Served with homemade envelope bread.

tips:
Seasonings are added to sauces / soups just before serving otherwise they lose the color.