Egg-glazed salmon tour dates

Ingredients for Egg-glazed salmon tour dates

Instructions for Egg-glazed salmon tour dates

To prepare the Egg-glazed salmon tour dates recipe, please follow these instructions:

Cut the leg from the salmon chop and form it as a tournedos. Hold it with toothpicks or needles. Place the tournedoès in a butter-fried refractory dish. Spread the butter on it and season with salt.

Cover the dish with aloe oil and style it on the middle rib in a 220 degree hot oven. Step the fish for 20 min. Chop the soft boiled eggs roughly and mix them with dijonsennep and watercress. Distribute the mix on the tournament bag and put the dish back in the oven without foil for 5 minutes. Cut the pears into strips and blanch them in leachate water. Set the tournament dose on the plate and enjoy the punch strips around. Pour the cloud from the dish.

Decorate with lemon boats and cress.