Recept van de maand

Chef Pascal is trots op dit heerlijke recept! We delen het graag met u, zodat u thuis kunt genieten van de keuken van ons restaurant Le Plantagenêt. Dit recept past uitstekend bij de Loirewijnen van de maand.

Premium salmon steak with a tomato condiment and a green herb chlorophyll.

Ingredients for 4 guests:

Fish: 4 pieces of “label rouge” or other premium salmon steaks of 140g each, salt, galangal.

Tomato accompaniment: 10 cherry tomatoes, 1 tablespoon of chopped shallot, 1 table spoon of chopped chives, 6 chopped basil leaves, 10 cc of olive oil, 5 cc of white balsamic vinegar, salt.

Tomato condiment: 200 gr of ripe vine tomatoes, 20 cc of vinegar, 35 gr of sugar.

Herb chlorophyll:  ¼ bunch parsley, ¼ bunch chervil,  ¼ bunch dill.

Decor: 8 courgette rolls, 8 green asparagus, 12 borage flowers


For the syrup: cut the tomatos in four and mix them with the sugar and the vinegar. Cook over low heat for 45 minutes. Mix everything and press the pulp through a metal strainer. Return to the stove and reduce by half on a very low fire.

Herb chlorophyll: cook the herbs à l’anglaise (=boil in salted water) for a few seconds then put them in ice cold water straightaway. Add a little bit of water and press the pulp in a metal strainer and recuperate the juice.

Salmon: season the salmon  and fry them on one side only. Cut the tomatos in cubes, add the herbs, the olive oil, vinegar and shallots. Add salt and pepper if required.

Add the decoration according to the picture.

Bon appétit!