Salmon Medallions with Sea Buckthorn and Mascarpone Foam – Roberts Berrie

Reseptit / Lohimedaljongit-ja-tyrni-mascarponevaahto

Portions: 4
Ingredients: Fried salmon medallions: 4 salmon medallions, salt, black pepper, oil for frying. Sea buckthorn and mascarpone foam: 1 cup of Berrie Sea Buckthorn, 200 g marcarpone, 0.5 tsp fine sea salt, 1 tsp crushed pink peppercorn, 25 g spring onion in thin slices. Roasted broccolini: 250 g broccolini, oil, salt. Couscous: 4 dl couscous, 4 dl water, salt. Garnish: lime and spring onion.
Instructions: Sea buckthorn and mascarpone foam: Whisk mascarpone and Berrie Sea Buckthorn with a mixer. Add salt, pink peppercorn and onion, mix. Put in a fridge. Roasted broccolini: Preheat oven to 200 degrees C. Rinse and drain broccolini well. Spread on a large roasting pan, roll lightly in oil and season with salt. Roast abt. 10 min. Fried salmon medallions: Heat pan, add oil. Lay medallions upside down in to the pan. Add salt an pepper. Fry about 2 minutes with medium heat. Turn, add again some salt and pepper, and fry again about 2 minutes. Couscous: Pour the water and a little salt into a small saucepan and bring it to a boil over high heat. Remove the pan from heat and pour in the couscous. Stir to evenly moisten the couscous. Cover the pan and let it sit for 10 minutes. Gently break apart and fluff the cooked couscous with a fork before serving. Plate the food and garnish with lime and spring onion.

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