SALMON TROUT, GARNISHED WITH KACHAMAK, SEASONAL VEGETABLES AND WHITE WINE SAUCE
Thursday, 6 May 2021 16:53
Ingredients
| 110 g | Salmon |
| 1 kg | Kachamak (cornmeal) |
| 50 g | Ground roasted venison haunch |
| 90 g | Anchovy |
| 1 l | Fresh milk |
| 2 pcs | Carrots |
| 80 g | Green beans |
| 1 kg | Old onion |
| 100 g | Red onion |
| 200 g | Leek |
| 500 ml | Cream |
| 70 g | Butter |
| 100 g | White wine |
| — | Pepper |
| — | Salt |
Instructions
1 In a pan we sear the salmon on the skin side, pressing it lightly. In this way we cook it until half done. Then we turn it to the other side for a few seconds.
2 Cut red onion, carrot and leek and braise them in a large pot. Then pour 4 liters of water and 1 liter of milk into the pot. Season with salt and pepper. When the milk boils, dissolve the kachamak into it. Stir the mixture constantly until a smooth consistency is obtained, about 3-4 minutes.
3 Preparation of white wine sauce: Onion is braised without catching color. Add white wine and cook until the onion is done. Blend, strain and heat with cream. Strain again and add butter to achieve a smoother mixture. Finally add ground roasted venison haunch.
4 When serving add cream and butter. Decorate with blanched carrot and green beans. Finally arrange with anchovy emulsion.