Ardo

Spinach ‘Foglia’, Rustica potatoes and pan-fried salmon fillet

S6B Geroosterde zalmmoot met spinazie Foglia_2-72jpg

Serves 6

6 portions of Ardo Spinach ‘Foglia’,
300g Ardo rustica potatoes,
600g salmon fillet with skin on,
90g goat’s cheese,
25cl crème fraîche,
20g cold unsalted butter,
2 tbsp extra virgin olive oil,
salt and pepper to season,
salad leaves and cherry tomatoes to garnish,
wooden skewers

 

Allergens

Milk, Fish

Preparation

  1. Defrost the Rustica potatoes, place them on the wooden skewers and fry in hot olive oil (5 or 6 potatoes per skewer). Keep warm.
  2. Heat the Spinach ‘Foglia’ portions, seasoning them on both sides. Keep warm.
  3. Heat the crème fraîche and add the goat’s cheese, cut into cubes. Continue heating to form a smooth sauce, adjusting the seasoning with salt and pepper if necessary.
  4. Fry the salmon fillets in olive oil, ensuring they remain pink and soft.
  5. Serve by placing the spinach on the plate first, with the salmon fillet on top and the potato skewer beside it. Cover half of the salmon fillet and spinach with sauce. Decorate the plate with a few salad leaves and slices or quarters of cherry tomatoes.
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