GRILLED SALMON WITH PINK PEPPER, LEEK AND RICOTTA CHEESE
Portions : 4 - Preparation : 15 minutes - Cooking : 10 minutes
Ingredients
- 4 salmon steaks
- Qs salt
- Qs sugar
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 leek, thinly sliced
- 2 garlic cloves, minced
- 60 ml (4 tbsp.) dry white wine
- 250 ml (1 cup) ricotta
- 15 ml (1 tbsp.) honey
- 1 lemon, juice
- 30 ml (2 tbsp.) pink pepper, cracked
- salt and pepper to taste
Preparation
- Sprinkle salmon steaks generously with salt and sugar. Let stand 10 to 15 minutes.
- Rinse under running water and pat dry.
- Preheat oven, rack in center, to 200° C (400° F).
- In a hot frying pan, over high heat, sear the fish coated with Mycryo butter or in your choice of duck fat, 1 minute per side. Finish cooking in the oven for 8 minutes.
- Meanwhile, in a hot frying pan, brown the leeks in the remaining fat of your choice for 3 to 4 minutes, stirring regularly. Add the garlic and deglaze with the white wine. Over low heat, allow the wine to evaporate. Check seasoning.
- In a bowl, add the ricotta to the leek and mix.
- In another bowl, combine the honey, lemon juice and pink pepper. Season with salt and pepper.
- Spread the leek mixture on each plate, place a salmon steak on top and drizzle with a little honey-lemon sauce.
- A rice ballotin is a good accompaniment.
