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From us to you : a summer recipe to try at home

Chef Pascal is proud to share this recipe with you.
Enjoy this dish and others at our Plantagenêt restaurant. This recipe is a perfect match with Loire Valley white wines.

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

Ingredients for 4 guests:
  • Fish: 4 Label Rouge or wild 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
  • Decoration: 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 a very low heat and reduce by half
  • 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 through a metal strainer to recuperate the juice
  • Salmon: season the salmon filets and fry 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!


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