Wild Salmon of Adour
Nicolas Magie of Le Saint-James in Bordeaux gives you a spectacular recipe for wild salmon with roasted artichoke poivrade, broad beans and parmesan, to start your week of in the finest way...
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Ingredients
- 4 pieces of salmon (150g each)
- 12 pieces of artichoke
- Garlic, Thyme and Laurier
- Olive Oil
- 1 chopped onion
- 2 carrots in brunoise
- 3 cl of white whine
- PM water
- 400 g of puréed baked beans
- 12 g of potato starch
- 2 whole eggs
- 40 g of liquid cream
- Espelette salt and pepper
- 3 whole eggs
- 3 egg yolks
- 50 g of reduction of very concentrated Barigoule juice
- 300 g of butter
- 1 g de Xanthan
- 200g of cooked broad beans
- 60g of Parmesan
- 30g of torrefied pinions of pine
- 10cl of oil pip grape
- 5cl of olive oil
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