This recipe is provided by Pierre Troisgros, one of the three French chefs whose restaurant has received three Michelin stars for over thirty years. Source: Martha Stewart Living Television. For 4 servings, the ingredients include 2 pounds of salmon, 1 tablespoon of peanut oil for searing, 2 cups of Pierres fish broth, 2 medium scallions chopped, 1/3 cup of dry white wine (preferably Sancerre), 3 tablespoons of dry absinthe, 1 1/4 cups of heavy cream, 4 ounces of watercress (about 1 tightly packed quart), washed, stemmed, and large leaves torn into two or three pieces, 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces, freshly squeezed lemon juice, coarse salt, and freshly ground white pepper. The steps include selecting the thickest center part of the fish, removing the skin and small bones, searing the fish, mixing the fish broth and scallions, adding wine and absinthe, adding cream and watercress, and seasoning with butter, lemon juice, salt, and pepper. Serve immediately.
26.04.2023 @ 22:27
This recipe is provided by Pierre Troisgros, one of the three French chefs whose restaurant has received three Michelin stars for over thirty years. Source: Martha Stewart Living Television. For 4 servings, the ingredients include 2 pounds of salmon, 1 tablespoon of peanut oil for searing, 2 cups of Pierres fish broth, 2 medium scallions chopped, 1/3 cup of dry white wine (preferably Sancerre), 3 tablespoons of dry absinthe, 1 1/4 cups of heavy cream, 4 ounces of watercress (about 1 tightly packed quart), washed, stemmed, and large leaves torn into two or three pieces, 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces, freshly squeezed lemon juice, coarse salt, and freshly ground white pepper. The steps include selecting the thickest center part of the fish, removing the skin and small bones, searing the fish, mixing the fish broth and scallions, adding wine and absinthe, adding cream and watercress, and seasoning with butter, lemon juice, salt, and pepper. Serve immediately.