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August 17, 2021

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


  • 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


  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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