Salmon medallion with truffle on a artichokes velouté with foamed parmesan milk

Ingredients

Yield:

4

• Main ingredients:

  • 220g salmon fillets (4parts)

• Artichokes cream:

  • 400g - boiled artichokes
  • 50g - sour cream
  • 50g- heavy cream
  • 80g - white truffle paste
  • lemon juice

• Parmesan milk:

  • 50g - milk
  • 10ml - sour cream
  • 50g - parmesan
  • 2tsp - truffle oil

Preparation

Difficulty:

Medium

Time:

20 Minutes

Total Time:

40 Minutes

1. Artichoke cream:

   1. Mince peeled and boiled artichokes
   2. Put in a blender, add truffle paste, sour cream and lemon juice

2. Main preparation:

   1. Remove the skin from salmon, twist in a roll
   2. Then wrap in plastic and boil in a small amount of water
   3. Cook at 60°C for 15-20 minutes, fish color should be slightky pink
   4. Pill of the plastic, cut into two parts and serve on artichokes velouté
   5. Pre-boil milk, add sour cream and grated parmesan cheese
   6. Add truffle butter blend thoroughly

3. Decoration:

   1. Pour foamed parmesan milk around salmon, add hazelnuts and decorate with parmesan crisps