Brandade de Saumon from The Robert Carrier Cookbook by Robert Carrier
Poach salmon until tender. Remove from water; drain and flake, removing bones and skin. Place salmon flakes in electric blender with crushed garlic, 2 tablespoons cream and 4 tablespoons olive oil,...
Ingredients
- 1½ pounds fresh salmon
- 1 clove garlic, crushed
- juice of ½ lemon
- 6 tablespoons double cream
- ¼ pint olive oil
- toast triangles fried in olive oil or butter
- salt and freshly ground black pepper
More Like This
Brandade de Morue from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Easy Salmon Soufflé from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Salmon loaf en croûte recipe: one chef at a time
en.petitchef.com
Grilled Salmon Steaks from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Marinated Salmon Steaks from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Marinated Salmon with Crab and Lime Créme Fraiche from Season to Taste by Liam Tomlin
app.ckbk.com
Seared Salmon from Great British Chefs 2 by Phil Vickery
app.ckbk.com
Salmon blanquette recipe
en.petitchef.com