Salmon with chestnut and curry emulsion
We make an emulsion with three parts of chestnut purée and one part of cream, season it and add curry to taste. We take a portion of salmon and cover it with the emulsion. Bake at full power for 7 minutes. The surface should be golden and the fish juicy. We accompany it with a sweet and sour tomato sauce, and vegetables, always to everyone’s own taste.
Tip: we could use this recipe for any fish, always without bones.
For this recipe you need: “Chestnut purée” from Cuevas Chef
Dish prepared by Javier González (Restaurant A Rexidora).