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On the table: For Chocolate Lover

Salmon wrapped in Puff Pastry.


This FLOURLESS CHOCOLATE CAKE cake is super quick and easy to make and the perfect treat for your kids, friend, family, or yourself!


INGREDIENTS:


• 8-ounce salmon filet

• 6 ounces of Fettucini

• 4 ounces of heavy cream

• 0.7 ounces of parmesan cheese • Pinch of salt and pepper


FOR THE CROSTA:


• 5 ounces of button mushrooms (cooked) • 2 ounces of Panko breadcrumbs

• 2 ounces of parmesan cheese

• 1 ounce of heavy cream

• Pinch of salt and pepper

• Sunflower, or avocado, for deep-frying


FOR THE CRUST:


1. Place all the ingredients in a food processor and grind until combined.


PREPARATION:


1. Take the salmon filet, season, and bring to the hot pan with a little oil. Seal on both sides. Remove from heat and place on a flat board. Take the mushroom crust and spread over the top of the let. Bring to the oven for gratin.

2. For the pasta, place a pot of water on the fire until it boils. Once hot, add a pinch of salt and place the pasta to cook for around 7 to 8 minutes.

3. Bring a skillet over high heat and add the cream. Once it starts to boil, lower the temperature to medium heat, add Parmesan cheese, salt, and pepper. Add the pasta and mix it with the sauce.

4. To serve, take a deep plate to put together a bed with the fettuccine and place over the salmon filet.

Decorate with a little parsley.


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