Roasted Salmon on Ratatuille Galette
20 oz Ratatouille Mix Vegetables
12 oz Spinach Leaves
12 oz Butter Puff Pastry 1/2 Sheet
2 oz Echire Unsalted Butter Cup
12 oz Salmon
1 box Wild Rice Cooked and Chilled
1 jar Pitted Salt Cured Olives (14oz)
14 oz portion Smoked Salmon Shreded
1 bunch Fresh Scallions Chopped
2 oz Red Pepper Sauce
1 lb Cooked 200-300 Shrimp
Garlic
Olive oil
- 1. Bake a disk of puff pastry.
- 2. Sauté the ratatouille with olive oil and the spinach with butter and garlic.
- 3. Bake the salmon previously seasoned with olive oil, salt & pepper.
- 4. On the plate, put the warm puff pastry in the center, then the spinash and ratatouille.
- 5. Top the garnish with the roasted salmon.
- 6. Finish the plate with a row of each sauce.
- 7. Sauce: Beurre Blanc, Red Pepper
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