Pan fried salmon escalopes
From the one star french chef Patrick Asfaux
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a special recipe adequate for persons suffering from type 2-diabetes
Pan fried salmon escalopes for 6 persons :
- 6 fresh salmon escalopes (150 grams = 5 oz each)
- 400 grams (nearly 1 lb) green lentils
- 1 onion thinly sliced
- 1 carot cut into small cubes ("mirepoix")
- 1 bayleaf
- 50 greams (1.5 oz) smoked duck breast ("magret") cut into small cubes
- 5 centiliters (1.5 lq oz) olive oil
- table salt, salt "flower", grounded black pepper and 10 grams (1/3 oz) crushed black pepper corns
- 30 grams (1 oz) sesam seeds, justed roasted without any fat into a frying pan
Progression
1/cooking of the lentils : heat 2 centiliters of olive oil in a pan, add the onion, the carot et the beyleaf, let it sweat during 5 minutes, covered with a lid, then add the well cleaned lentils. Stir and add 1 liter of water. After 10 minutes boiling, season with salt and grounded black pepper and continue cooking at slow boil during 15 minutes : after a total 25 minutes cooking, the lentils should be cooked but slightly firm. Keet the pan covered but out of the hob
2/cooking of the salmon : either on a plancha (1 minute each side) or fried panned in the remaining oil quantity 1.5 minutes on each side. After cooking, lay the escalopes on absorbing paper
3/put the frying pan under heat again (you have kept the fat inside), pour the drained lentils in it (without the bayleaf), stir with the fried duck breast cubes and serve
Presentation :
Spread the lentils and meat cubes into nice dishes, cover with an escalope, put on one side of the escalope a little salt "flower" and some crushed black pepper and on the other side a few roastes sesam seeds
The combination of the tastes of salmon, duck breast, plus the texture of salt, pepper and sesam make this "diet" recipe a noble one !
2/cooking of the salmon : either on a plancha (1 minute each side) or fried panned in the remaining oil quantity 1.5 minutes on each side. After cooking, lay the escalopes on absorbing paper
3/put the frying pan under heat again (you have kept the fat inside), pour the drained lentils in it (without the bayleaf), stir with the fried duck breast cubes and serve
Presentation :
Spread the lentils and meat cubes into nice dishes, cover with an escalope, put on one side of the escalope a little salt "flower" and some crushed black pepper and on the other side a few roastes sesam seeds
The combination of the tastes of salmon, duck breast, plus the texture of salt, pepper and sesam make this "diet" recipe a noble one !
credits photo : © jurajkovac
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