Salmon Sauteed with Mango Fruit Brandy
- 2 filets Lightly salted salmon
- 2 Green asparagus
- 2 White asparagus
- 1 tbsp Brandy (to marinate the fish)
- 1 tbsp Katakuriko
- 3 tbsp Extra virgin olive oil (for the fish)
- 1 tbsp Extra virgin olive oil (to cook the veggies)
- 1/2 tsp Herbed salt (for the veggies)
- 30 grams Salted butter
- 2 tbsp Brandy (fruity type)
- 1 tsp Parsley (dried)
- Cut the salmon into 4 pieces each and marinate in the brandy for 10 minutes.
- Use a peeler to peel the skin off the bottom 1/3 of the asparagus.
- Cut in half.
- Heat olive oil in the frying pan and place the bottom half of the asparagus in the pan.
- Once the bottoms of the asparagus have been coated with the oil, add the top halves and cook while rolling them around.
- Season with herbed salt and place on a plate.
- Put the salmon in a plastic bag and add the katakuriko.
- Coat the salmon with the katakuriko as much as possible.
- Heat 2 tablespoons of olive oil in a frying pan.
- Cook the salmon with the skin side down and don't touch until the tops become white.
- Once both sides of the salmon have been cooked, add the fruity brandy and flambe to cook off the alcohol.
- Once the salmon has absorbed the brandy, add and melt the butter.
- While the butter is melting, mix with the fruit juices.
- Once everything has been coated, it's done.
- Arrange on a plate and drizzle with 1 tablespoon of olive oil.
- Garnish with parsley to finish.
filets lightly salted, green asparagus, white asparagus, brandy, katakuriko, olive oil, olive oil, salt, butter, brandy, parsley
Taken from cookpad.com/us/recipes/157053-salmon-sauteed-with-mango-fruit-brandy (may not work)