Ingredients
|
300
g
|
|
|
230
g
|
salmon
|
|
3
g
|
rosemary
|
|
3
g
|
sage
|
|
3
g
|
thyme
|
|
as desired
|
extra virgin olive oil
|
|
1
|
garlic clove
|
|
|
For the avocado cream:
|
|
1
|
avocado
|
|
1
|
lemon juice
|
|
50
ml
|
sunflower seed oil
|
|
as desired
|
salt
|
Preparation
Clean the salmon and cut into cubes of various sizes.
Finely chop the herbs and mix with the Schär Breadcrumbs. Add a generous drizzle of oil, and mix until the herbs and breadcrumbs are well coated.
Halve the avocado and discard the stone. Scoop out the flesh and add the lemon juice. Blend using an immersion blender. Gradually add vegetable oil and salt to taste. Chill the cream in the fridge for around 30 minutes.
Heat the non-stick pan with a drizzle of oil and the unpeeled garlic clove. Dip the salmon cubes in the breadcrumbs, and sear briefly on all sides. To serve, put a spoonful of avocado cream on a plate and scatter the salmon cubes on top.
Chef's tip:
Per conferire un po' di freschezza, aggiungere qualche goccia di yogurt naturale a piatto finito.
Ottimo anche al forno con una cottura di 180° per circa 12 minuti.
