Crispy skin salmon with cilantro “battuto”, glaze carrot , turnip, peas and onion

Crispy skin salmon with cilantro “battuto”, glaze carrot , turnip, peas and  onion

Ingredient  : for 4 portion

8pcs of salmon fillet cut cube of the side of 70 gm

50 ml  extra virgin olive oil

100 gm Cilantro “ trito  “(  see recipe below  )

4 pcs of carrot glaze ( see recipe below )

100 gm 0f turnip puree( see recipe below )

100 gm of green peas Puree” ( see recipe below )

4 pcs of tarragon tomato ( see recipe below )

100 gm green peas  boil in salt water

Salt to taste

For garnish few spring of chives and dill

Cilantro “ trito  “

50 gm cilantro leave

10 gm Thai basil

In a chopping board chop finely all the ingredient and season with salt .

 Carrot glaze

4 baby carrot wash clean and trimmed

1 Spoon of butter

Sugar , salt

 Boil carrot in water and salt for 3 minutes, remove and place in ice water bath to stop the cooking processes .

In a pan melt the butter , add sugar , carrot  sauté’ briefly and season with salt .

Turnip puree’

1 big turnip

Water

Salt and sugar to taste

Peel the turnip and cut in cube , place in a pot with boiling water , and cook until soft, and remove it.

Place the boil turnip in a food processor , add sugar and salt to seasoning .

Green peas Puree”

100 gm of green peas

2 spoon of coconut milk

8 pcs of baby onion

1 tea spoon of butter

1 spring of Thai basil

Salt for seasoning

In a casserole melt the butter, add the onion, and stir to golden add water, and the peas . Cook for 5 minutes . Season, and remove the onion, add the two spoon of coconut milk , and cook for one more minute .