STUFF SALMON

 INGREDIENTS:

150g salmon fillet (75g each, 2 pcs)

20g red and green bell pepper

20g spinach

20g eggplant

20g tomatoes

10g cheese

30ml white wine

Salt and pepper

PROCEDURE:

Sauté all the vegetables in olive oil and garlic. Deg-laze with white wine and season with salt and pepper.

Pan fry salmon until cooked and season with salt and pepper.

In between the two salmon fillets, placed the mixed sauteed vegetable and sprinkle the cheese.

Place at the center of the plate and pour chowder sauce on top.

INGREDIENTS:

CHOWDER SAUCE:

3 pcs. Clams

10g garlic

10g onions

Shrimp bouillon

10g tomato paste

5ml Pernod

15ml olive oil

PROCEDURE:

To make the chowder sauce, sauté garlic and onions with tomato paste and olive oil.

Deg laze with Pernod and add in shrimp bouillon.

Add in the clams and season with salt and pepper.

Pour over salmon.