Recettes
-
Flexitarian Recipes by Giovanni Apollo
Grilled Salmon with Fresh Herbs
Grilled Salmon with Fresh Herbs, Allégro Probio 7% Soft Ripened cheese Carpaccio, and Crushed Hazelnuts
Ingredients
45 ml (3 tbsp) of olive oil
60 ml (4 tbsp) of fresh herbs (basil, tarragon, parsley, sage, etc.), finely chopped
Salt and pepper to taste
1 Allégro Probio 7% Soft Ripened cheese (100 g), cut into very thin slices
4 fresh salmon filets (about 150 g each)
125 ml (½ cup) of vegetable stock
60 ml (4 tbsp) of hazelnuts, chopped
60 ml (4 tbsp) of fresh herbs (basil, tarragon, parsley, sage, etc.), finely chopped
Salt and pepper to taste
1 Allégro Probio 7% Soft Ripened cheese (100 g), cut into very thin slices
4 fresh salmon filets (about 150 g each)
125 ml (½ cup) of vegetable stock
60 ml (4 tbsp) of hazelnuts, chopped
Method
Put the olive oil and herbs into a bowl. Season lightly with salt and pepper. Mix well and dip the cheese slices into the mixture, then remove them and refrigerate.
Place the salmon filets into the remaining oil and herbs, making sure to coat them well. Let the filets rest for 15 minutes.
In a pan, cook the salmon over medium heat for 2 minutes.
Turn over the filets and pour the vegetable stock over them.
Cook covered for another 3 minutes. Remove from heat and cover each filet with 2 slices of Allégro cheese.
Sprinkle with hazelnuts and continue cooking, covered, over high heat for 2 minutes.
Place the salmon filets into the remaining oil and herbs, making sure to coat them well. Let the filets rest for 15 minutes.
In a pan, cook the salmon over medium heat for 2 minutes.
Turn over the filets and pour the vegetable stock over them.
Cook covered for another 3 minutes. Remove from heat and cover each filet with 2 slices of Allégro cheese.
Sprinkle with hazelnuts and continue cooking, covered, over high heat for 2 minutes.
Preparation/resting time: 30 minutes
Cooking time: 7 minutes
Number of portions: 4
Cooking time: 7 minutes
Number of portions: 4
Serving suggestion
Serve with a green salad and a drizzle of good quality olive oil.
Nutri-note
Aim to eat at least two fish
meals every week. With omega-3 fats and
probiotics, this recipe has a perfect mix of
ingredients that’s good for your heart,
digestion, and immunity.
GIOVANNI APOLLO
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.
© Chef Giovanni Apollo, Apollo Globe Traiteur,
6389, boulevard Saint-Laurent, Montreal (Quebec) H2S 3C3