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Preparation :
Prepare the salmon:
immerse the pavers in boiling water for 1 min. max. Remove them and remove the skin if any, as well as the fat.
Cut the pavers into large cubes.
Drain the scallops by patting them dry on absorbent paper.
Heat a frying pan to high heat, place the Walnuts on it for a few seconds on each side, then set them aside on a plate.
In the same pan, add 2 tbsp. teaspoon of oil, place the large cubes of salmon, cook over medium heat, if possible turning them over.
To book.
Add 3 tbsp. to s. crème fraîche + spices. Mix well. Add the salmon cubes + shrimp (without the head but with the shell to preserve the juices).
Sprinkle with salt to your liking, a few pink berries and small sprigs of parsley.
Cover and heat gently for a few minutes.
Uncover and mix the juices and spices by tilting the pan to obtain as much juice as possible.
Add the scallops and simmer for 5 minutes over low heat without touching the contents.
Serve a few minutes later, hot!
Serve with leek fondue or polenta.
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