Creating an International Recipe Book Collection to bring exquisite recipes to your fine dining table for special ocacsions.

Main Ingredients

4 eggs 150 grams

4 Thick slices of fresh Salmon

Herbs Butter Crust

150 grams of butter

50 grams of fresh bread crumbs

40grams of ground almonds

10grams of potatoes’ starch

1 small egg

½ of bunch of chervil

½ of bunch of parsley

½ of bunch of coriander

Salt

1 egg yolk for egg wash

Sauce

300ml of red wine

20ml of red port wine

2 grey shallots chopped

250ml Veal stock

Salt, pepper, sugar and butter

200ml of cream, reduced

20grams of butter

PREPARATIONS

Salmon – 5 m / Over

Temperature 40-42°

Boiling Sauce -25m

By Gustavo Pasquini

Link http://gustavopasquini.com/steemit-recipes/?preview=true