Ingredients :
- 4 salmon fillets
- 4 tbsp wasabi sauce
- Pepper & salt
- 4 tbsp olive oil
- 8 asparagus
- 40g rockets
Method :
- Brush salmon fillets with 1 tbsp oil, and cook on grill each side
- Arrange sauteed asparagus and rockets on plate, top with salmon
- Serve with wasabi sauce
Ingredients:
- 100 grams of red pepper, steamed, crushed.
- 3 cloves garlic, steamed, mashed
- 1 tablespoon vinegar
- Lime juice 3 tablespoons
- 300 grams of sugar
- Water 500 ml
- ½ tsp salt
- Flavoring to taste
- 1 tablespoon cornstarch, for thickening.
How to Make :
- Combine sugar, salt, red pepper, and garlic with water, then boil until boiling. Reduce the heat, put the vinegar and lime juice.
- Add cornstarch that has been thinned with water. Stir until smooth, remove from heat. Sauce ready to serve.
Ingredients:
- 2 egg yolks
- 2 tablespoons vinegar
- 1 / 4 L oil
- 3 tablespoons tomato ketchup
- 2 tablespoons cognac
- 1 / 8 L cream
- 1 tablespoon finely chopped parsley
- 1 tablespoon chopped chives
- Salt and pepper
Preparation :
- Make sure all ingredients at room temperature to prevent curdling.
- Mix the egg yolks with the vinegar and pepper. Whisk the oil drop by drop through the guard like making mayonnaise.
- Add the sauce is thick and the tomato ketchup and brandy.
- Whip the cream lightly and stir in the sauce.
- Stir in the parsley and chives and season with salt and pepper.
- Serve with salad Caribbean
