How to make Cafe Rouges NEW skin on salmon fillet with buttered spinach, croutons, lemon and beurre

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How to make Cafe Rouge's NEW skin on salmon fillet with buttered spinach, croutons, lemon and beurre noisette - make restaurant dishes at home

by:Two Eight     2020-01-09
How to make Cafe Rouge\'s NEW skin on salmon fillet with buttered spinach, croutons, lemon and beurre noisette  -  make restaurant dishes at home
The good news is that the French restaurant Cafe Rouge ranks first in terms of sustainability, why not try to recreate a new signature dish at home, and don't forget to follow the good example of Cafe Rouge, make sure you buy ingredients from sustainable stores.
1 portion of 110 grams of spinach lemon on salmon (
Peeled and cut into small slices)
2 New cooked potatoes (2)
Or warm)
10g butter, salt, black pepper, olive oil.
Add 1 teaspoon of olive oil to the medium fire frying pan.
Season the salmon with salt and black pepper and add to the pan crust (
Cooking time varies depending on the thickness of the fillet)2.
Heat the butter in the pan with low heat, and occasionally Stir the sauce to make sure the cooking is uniform, thus making the beurre noisette sauce.
Once it turns brown, remove it from the heat and set up Asia 3. In a warm non-
Small pot, small spinach withered under low heat.
Once withered, remove from the heat and set to 4.
Gently pull back the spinach, place it in the middle of the plate, and add the potatoes sprinkled on top5.
The salmon is cooked and placed on top of the potato and spinach skin.
Pour beurre noisette sauce around salmon and Plateau.
Scattered on cloaks, crumbs, lemons and chopped leeks. If the results are not good, how can you get on the bus? You can always go to the Cafe Rouge on Cambridge Bridge Street. To book call (01223)364961.
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