Salmon Marinated in March BeerTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: 10 minutes
Marinating time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:280.6 kcal
Proteins:12.4 g
Fats:17.3 g
Carbohydrate:18.6 g
Fibers:1.7 g
Sugar:2.1 g
Cholesterol:29.6 mg
Sodium:214.5 mg
Calcium:66.1 mg
Energy:1096 kcal
Proteins:48.3 g
Fats:67.7 g
Carbohydrate:72.8 g
Fibers:6.6 g
Sugar:8.3 g
Cholesterol:115.8 mg
Sodium:838.1 mg
Calcium:258.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
600
g
fresh salmon, very thinly sliced
105
ml
march beer
8
anchovy fillets in olive oil
1/3
bunch tarragon
1/3
bunch flat leaf parsley
1/3
bunch chives
10
peppercorns
250
ml
olive oil
6
large slices of country bread
freshly ground pepper
METHOD
- Place the salmon in a deep dish.
- Combine the olive oil and March beer in a bowl. Pour over the salmon, season generously with pepper and marinate for 30 minutes on each side.
- Preheat the broiler.
- Clean the bunches of herbs; mix them with the anchovies, peppercorns and a drizzle of olive oil in a blender.
- Generously brush the slices of country bread with this sauce, then toast them under the broiler.
- Just before serving, drain the salmon and divide it among the hot toast slices.
- Sprinkle with fleur de sel and serve immediately.
..........
Collaboration and photo: VFC and Maîtres Brasseurs de France
SOMMELIER
A glass of March beerCHEF'S NOTES
Serve with a salad of young mixed greens.
