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Crusted salmon fillet with red pepper butter sauce | Gaggenau
Posted by Alex Newbery on March 8th 2019 in Kitchens, Recipe

Gaggenau appliance: Combi steam oven
Settings: 180°C full surface grill level 2 + humidity
Cooking time: 10 - 12 minutes depending on fish size
Preparation time: 20 minutes
Ingredients for: 8 servings
8 salmon fillets, skin removed
Sea salt and ground black pepper
Crust
50g unsalted butter
100g fresh white breadcrumbs
2 tbsp fresh tarragon, chopped
Red pepper sauce
1 tbsp oil
2 red peppers, deseeded and finely
chopped
2 tbsp white wine vinegar
170ml double cream
175g unsalted butter
2 tbsp chopped chives
Preparation:
Line the solid tray with baking parchment and place the fish on
top, season well.
Make the crust by melting the butter in a small
pan, add...
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