Hello everyone, this is
improvised a new version with Gioarme.
Clean a whole salmon.
Cut two large fillets, while the head, the bones and scraps will end up in the pan with the vegetable stock (which will become a fish and we will need later).
Deriving from the threads of the pieces more or less the same size. Prepare a marinade with: lemon juice, white wine, olive oil, salt and chopped parsley. Place the salmon steaks in a GN (or a pan of your choice) and pour in the marinade, cover with plastic wrap and refrigerate for at least an hour (before cooking).
Heat up a pan with a knob of butter and extra virgin olive oil make brown the drained salmon steaks from the marinade, season with salt and pepper and blend with the fish stock (second firing), keep warm in a sauce with your GN (or a pan of your choice) lightly oiled.
Cover with foil and place in preheated oven at 180/200 degrees for about 10-12 minutes (third cooking).
Serve with a sprinkle of chopped parsley together with potatoes or baked potato hazelnut.
My personal observations: before cooking - makes the meat more juicy and tasty
Second area - used to form the crust
Third cooking - meat cooked inside the steak
I hope will be useful.
you soon!
Andrea
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