Salmon crunch

Salmon crunch
Salmon crunch
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Ingredients
  • 800 g fresh salmon, without scales and with skin
  • 2 tablespoons of olive oil
  • 300 g of milk cream
  • 30 peperincino g
  • 200 g grated Gruyere cheese
  • 600 g of previously cooked pappardelle
  • 2 tablespoons of olive chimichurri
  • salt and pepper to taste
Instructions
  1. -Remove the skin from the salmon and reserve
  2. -In a skillet over medium heat, hot olive oil and seal the salmon on both sides until you obtain the desired term. Remove and reserve.
  3. -In the same Pan seal skin until this crunchy. Book.
  4. -In another skillet over medium heat, Hot cream, the peperoncino and cheese. Salpimientey mix to homogenize the preparation. Add the pappardelle and mix.
  5. -Serve in a dish pasta, over salmon and garnish with the crispy skin. Complete with chimichurri
  6. -For the chimichurri, mix 30 g of olives kalamata chopped, 30 g of olives green chopped, 60 g of paprika previously grilled and cut into brunoise, 20 g of finely chopped garlic, 40 g of finely chopped red onion, 15 g of plain parsley finely chopped, 20 miniature chopped capers g, 80 ml of extra virgin olive oil and 20 ml white wine vinegar. salt and pepper to taste.
Notes
  • 4 porciones
Recipes easy to https://recetasdecocinafaciles.NET /


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