Salmon cream cheese with tomato and truffle with basilic Chardonnay sauce
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
0.15g of fish salmon0.1g of cream cheese
0.01g of gelatin
0.050 red tomatoes
0.05ml of green basil
0.05ml of olive oil
0.003g of salt
0.002g of black pepper
0.08ml of wine chardonnay
0.013g of garlic
0.005ml of white wine vinegar
0.005 microgreen in assortment
0.010g of truffe mushrooms.
Method
Salmon fish
Make salmon fillet salty salt and sugar 1/1, add olive oil and put in a refrigerator for 4-6 hours.
Thinly cut and put into shape.
Cream cheese
Prepare gelatin and add it with wine vinegar in cream cheese and put on top of the fish. Put in a fridge.
Sauce
Grind in a blender: basil, olive oil, garlic, salt, pepper, wine Chardonnay, add the tomato (fillet) cuted into tiny cubes and mix everything .
Presentation
Put the sauce on the plate, lay the fish on it, and put five slices of black truffle and microgreen on top.
