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Escalopes of salmon with poached egg and fish veloute risott recipe And Books

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Escalopes of salmon with poached egg and fish veloute risott recipe and books

So you would like to know how to make Escalopes of salmon with poached egg and fish veloute risott recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


escalopes of salmon with poached egg and fish veloute risotto
ladenis

4 x150g escalopes of salmon
a little oil for frying
400ml fish veloute (qv)
300g carnaroli rice cooked
salt and pepper
juice of a lemon
4 medium eggs soft poached
2 tbspns caviar
4 tablespoons salmon eggs
2tbspns fresh dill chopped

Fry the salmon in a little oil until evenly golden but still slightly pink in the middle.
Divide the fish veloute in half.
Fold half into the rice and warm through until all the liquid is absorbed.
Season with salt and pepper and the lemon juice.
Bring the remaining veloute to the boil.

Presentation
Spoon some of the risotto into each bowl and place the salmon and a warmed poached egg on top.
Garnish with caviar.
Spoon the remaining veloute evenly around the risotto
with the salmon eggs and dill.

This Recipe Serves 4

(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Escalopes of salmon with poached egg and fish veloute risott recepie. Check out these great recipe books and learn how to make Escalopes of salmon with poached egg and fish veloute risott!
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