Millefolie with smoked wild Irish salmon – a detailed recipe cooking.
The author of the recipe is Chef Umberto Vezzoli, St. Regis rome Luxury hotel
Time: 15min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece of smoked salmon fillet (450 gr.)
- 225 gr. confit tomatoes (recipe see below)
- 225 gr. crab meat
- 2 tbsp. l Worcester sauce
- 1 tbsp. l olive oil
- 1 coarsely ground celery stalk
- Greens for decoration
Confit Tomatoes:
- 225 gr. San Marzano Tomatoes
- 1 tbsp. Sahara
Recipes with similar ingredients: smoked salmon, tomatoes San Marzano, Worcestershire sauce, crab meat, celery
Recipe preparation:
- First, cut the salmon fillet into 4 equal slices. Each cut a piece in half to make 2 thin petals. 5×5 cm square cookie cutter. Cut even petals. salmon, it will be the bottom. Then – a layer of confit tomatoes, a layer of crab meat and on top – another layer of salmon. Repeat the same steps until you make a 4-layer millefolie. Mix Worcester sauce with olive oil and whisk.
- Put salmon squares on a serving platter, on top sprinkle with grated celery mixed with fresh herbs and pour around the sauce. Confit Tomatoes: Preheat the oven to 90 ° C. Cut the tomatoes in half and lay them pulp up on a baking sheet. Sprinkle the tomatoes with sugar, put the baking sheet in the oven and let it dry them for about 2 hours
