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August 17, 2021

Salmon filet, cauliflower puree, poached egg, and hash browns with tarragon

Salmon filet, cauliflower puree, poached egg, and hash browns with tarragon

Ingredients

  • 4 salmon fillet (about 150 g per serving)
  • 1 bag of Épurée cauliflower purée
  • 4 eggs
  • Zest of ½ lemon
  • 1 French shallot
  • 2 cloves of chopped garlic
  • Zest and juice of half a lemon
  • 2 green onions
  • 600 gr of potatoes (greats cut in 2 or yellow flesh potatoes cut in cubes)
  • 3 tablespoons tarragon (chopped)
  • 1 tablespoon of olive oil
  • Butter
  • Salt and pepper from the mill

Preparation

  1. In a large non-stick skillet, brown seasoned salmon in 30 mL (2 tbsp.) butter over medium-high heat for 4 minutes on each side, browning well or continue cooking until the desired doneness. Set aside on a plate and heat in the oven before serving.
  2. Finely chop tarragon, shallots, and green onions.
  3. Blanch the potatoes, bringing them to the halfway point.
  4. While potatoes are browning. Add garlic, shallots, and before serving add zest, lemon juice, green onions, and tarragon.
  5. In a saucepan of simmering salted water, pour 2 tbsp. of vinegar. Break the eggs, one at a time, and drop them into the water as you go. Poach for about 3 minutes or until desired doneness. Normally, the yolks should be runny. Drain poached eggs on a paper towel-lined plate.
  6. Finish cooking the salmon in the oven.
  7. Heat the cauliflower puree.
  8. Assemble the plate and enjoy!
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Farfalle with Smoked meat, cauliflower puree, leek, and parmesan

Ingredients

  • 1 can of Farfalle
  • 450 g smoked meat to be chopped or sliced very thinly (or sausage)
  • 1 bag of Épurée cauliflower purees
  • 1 cup of cooking cream
  • 1 leek, diced
  • 1 liter of baby spinach
  • 2 cloves of chopped garlic
  • 1 Shallot
  • 2 green onions
  • 2 tablespoons chopped parsley
  • Parmesan shavings
  • ½ cup of white wine
  • Olive oil
  • Salt and pepper

Preparation

  1. Bring a large pot of salted water to a boil and cook the pasta as directed on the package. Al dente! Drain, add a drizzle of oil, and set aside.
  2. In a large frying pan, sweat the leeks and smoked meat with olive oil.
  3. Add shallots and garlic. Season with salt and pepper.
  4. Deglaze with white wine and add cauliflower puree and cream. Reduce to desired consistency.
  5. Meanwhile, chop green onions and chives.
  6. Add the pasta to the sauce before serving and add the spinach.
  7. Place the pasta on the plate and finish with the green onions, chives, and parmesan.
  8. Enjoy your meal!
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