Elle & Vire Recipes

recipe Crispy salmon pocket, winter vegetables

Preparation : 15 min.
Cooking : 20 min.
2 people

To make this dish

Ingredient list
Preparing the salmon
2 salmon filets
Preparing the potatoes
4 vitelotte potatoes
30 g Unsalted Gourmet Butter
1 citronnella
2 sheets of brik
50 g Unsalted Gourmet Butter
2 spring onions
salt and peper
1 lemon
The fine products from Elle & Vire
Unsalted Gourmet Butter
où l'acheter
The utensils needed
Frying pan

The recipe,
step by step

  1. 1

    Preparing the salmon

    Wash the salmon slices, remove the skin, remove the bones, and drain.
  2. 2

    Preparing the potatoes

    Cook the potatoes in water for 5 minutes.

    Peel and cut into rounds.

    Melt 30g butter in a frying pan and sauté the potatoes.

    Set aside.

  3. 3


    Use only the bottom of the lemongrass stalk (the white part), cut into small 5mm rounds.

    In each brik sheet, place the salmon slice, season with salt and pepper on each side.

    Add a few lemongrass rounds and wrap it up.

    Melt 50g of butter in the frying pan and fry the newly made pockets until brown. Leave for 5 minutes on each side.

  4. 4


    On the plate, place the potato rounds, then the crispy salmon pocket and the spring onions.

    Add a slice of lemon and season with pepper.


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