pavés de deux saumons, sauce dijonnaise. (this is a Jean-francois-plante original recipy adapted by me for the cause)
Grocerie:
one piece of salmon for every guests. A 1 inche/2 inche surface piece whit or whitout skin.
Some smoked salmon (enought!) 500 gram.
one egg
creme 15% cooking one!!!the small size
white wine (old rest is ok)
estragon (real leaves, close to leatuce)
pot of ''herbes salées du saint-laurent'' (ask the guy he knows, it look like a plastic pot whit some moisturs herbs) take the small one!!!!
ok then take the pieces of salmon and cut few slices on the horizontal, like ''escaloppes''.....mean, ure knife as to be cuting from ouest to est not from north to south...(questions:just ask). Think keeping the surface but making thinner pieces.
Ill be more precise on the step : Try to do a god job (3-4 escaloppes: fines pieces like ham sandwiches meat)
...........Then :relax ...go pee, watch a little bit of the game...smoke....watch porn...(You have been working hard!)
Ok then........Take care of the sauce: Its easy!
in a medium boil : Mixt
JUST! the yellow of the egg.
1/4 of the small creme thing.
then, put some white wine(about half of the quantity of crem you just putted)
one little *spoon of the moisted herbs (in the plastic pot u asked the guy for)...(*the one for the deserts, not for the soup)
and take about 20 leaves of the fresh taragon.(herbs)
mixt this all together so its mixted good. Some pepper some salt.
put the boil not to far *** outside the fridge.
Then u take the smoked salmon out. open the package totally. Put it on a plate..keep it close.
after that, You put ure slices of raw salmon u did before (the first step : the hard part
!) Put those slices close to the smoked salmon...Other plate.
take the boil whit the mixt of cream and wine too put it close to u. take the small spoon u just used:youll need it.
The tree steps of the recipie are now infront and close to you.
Then, Take a square and one inch profond recipiend that goes in the oven.
You need a little space in the north-south area of the pan... so the sauce wonth go everywhere....
Now think : Lasagna!!!
u take first a raw salmond nice kind of escaloppes u did, (est-ouest piece) and put in the metal recipiend for the oven.
then :get one spoon of cream mixture and put it over it. Depose the liquid on the salmond...drawn it a bit.
then take a slice of smoked salmond. And again spoon of cream over it.
Its simple like 1-2-3.
mean ITS: (1)RAW salmond-(2)cream-(3)smoked salmond-cream raw salmond etc. And again, and again...until u have good portion for youre guests. And no more salmond.
(RESULT: it will look like a ''salmon-little-individuals-lasagnas-pieces'' about 1 inche/2 inches at the total surface, and about one inch from south to north.)
Open the oven 375.
Take a break until the light say ok.
put the metal recipien in ( whit your salmond pieces)
and put a alarm ( IPHONE!!!!) 9-10 minutes.
not more then 10 minutes.
Salmond is not good over cooked!!!!!be serious on this!
After all that well:
You are a total chef! cause this taste so dammm good!!!!
its very fast and easy!!!!impressive for your guests!
PS: COMPANIONSHIP: Rice whit that : buy precooked rice...whit wild rice:Its very cheap..sold in a can...at the grocerie near the dry rice.
Asparagus: by fresh ones!!!!!!cut the feet one inch from the end.IMPORTANT!. Boiled water in a steak pan...little bit of water so it cover the asparagus.
When its boilling only! Put it in the steak pan whit boiling water. 5 mins:***not more!!!!
then in sieve in the kitchen sink.
IMPORTANT****************Perceptions could think i am maybe disrespectfull of male race ( the way i explain: But NOT!!!) I know men and I know you dont naturaly cook the same way women do...that is it!
Gents I do respect u ...u have no idea how much! xxx
Give me updates if you do that recipy!
Kisses
Sarah B
