Salmon with pimentaucece

Ingredients for Salmon with pimentaucece

Instructions for Salmon with pimentaucece

To prepare the Salmon with pimentaucece recipe, please follow these instructions:

Start with the pimentauceau: Peel the slices and chop it into slices, freeze the green pepper for kernels and cut it into coarse pieces.

Sauter onions and pepper pieces in a little oil, they must not take color. Bring the vinegar and let it boil. The white wine comes in and let it boil almost. Bring the whipped cream and simmer for 15 minutes.

Blend the sauce and season with salt and pepper. Sprinkle the red peppers to the kernels and chop it roughly. It comes in the sauce just before serving. The salmon is cut into suitable pieces, seasoned with salt. Place the salmon pieces with the skin side down on a hot frying pan where the butter is golden. The pieces are roasted, only on one side, for approx. 10 min.

Serve fresh pasta to. Pasta and sauce are mixed and the salmon is laid upstairs

Claus suggests that it is made with crisp skins, as is the procedure: The salmon pieces are laid so that the skinside faces the tablespoon.

The salmon is divided into 4 pieces. Cut the salmon fillets of the skin, the skinside must be completely free of salmon. Cut the salmon skin into strips, shake the crispy olive oil and sprinkle them with salt.

Brush the salmon fillets with melted butter and put them on an ovenproof dish, season with salt and stir for 8-10 minutes at 150º, they must be hot but not firm and white in the meat.