Salmon and mixed vegetable stew

• Preparing fish.

The following dishes are necessary for this recipe:

• Brown stock thickened with corn flour, 30 g/l.

For the salmon stew:

• Sear the salmon pieces on the griddle or in a pan.
• Glaze the shallots with water, sugar and butter covered in a low and wide pan. When they soften remove the lid and brown. Set aside.
• Stew the mushrooms covered with a little fat.
• Steam the cauliflower.

HOW TO SERVE

• Place the salmon pieces, mushrooms, potatoes, shallots, cauliflower and cherry tomatoes on a baking tray.
• Pour the thickened brown stock and bake at 165 ºC in a dual function oven.
• Plate up the stew with a salad bouquet and chives chopped into julienne.