Original creation by
Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés,
Angers, France
VANILLA SALMON
Chef :
Brand
Quantity :
Recipe for 10 individual starters
recipe for grilled salmon with vanilla rum beurre blanc
INGREDIENTS
Ingredients
160 g salmon (or other white fish) about 10 pieces
10 pieces salmon (or other white fish)
250 g butter
1 vanilla pod
13 cl Mount Gay® Black Barrel rum 43%
2 shallots
1 daikon (turnip)
10 cl cream
Step
Grill salmon pieces or cook as desired.
Cut butter into small cubes.
Cut daikon into small cubes and blanch.
Chop shallots and sauté in a little butter.
Deglaze with Mount Gay® rum.
Add vanilla pod, split in half and cream.
Beat with butter, adding small cubes at a time.
Arrange, starting with the turnip, then the grilled salmon and finally the sauce.
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