SUBLIME MUSHROOM CREAM CELERIAC AND PARMA HAM RAVIOLI

PREPARATION : - COOKING : -

FOR 8 People

TO MAKE THIS DISH

Preparing the salmon

2 salmon filets

Preparing the potatoes

4 vitelotte potatoes
30 g Unsalted Gourmet Butter

Cooking

1 citronnella
2 sheets of brik
50 g Unsalted Gourmet Butter
2 spring onions
salt and peper

Dressing

1 lemon

Saucepan

Frying pan

1. Preparing the salmon

Wash the salmon slices, remove the skin, remove the bones, and drain.

2. Preparing the potatoes

Cook the potatoes in water for 5 minutes.

Peel and cut into rounds.

Melt 30g butter in a frying pan and sauté the potatoes.

Set aside.

3. Cooking

Use only the bottom of the lemongrass stalk (the white part), cut into small 5mm rounds.

In each brik sheet, place the salmon slice, season with salt and pepper on each side.

Add a few lemongrass rounds and wrap it up.

Melt 50g of butter in the frying pan and fry the newly made pockets until brown. Leave for 5 minutes on each side.

4. Dressing

On the plate, place the potato rounds, then the crispy salmon pocket and the spring onions.

Add a slice of lemon and season with pepper.

Enjoy!