Salmon escalope with citrus and beet cake
For the beet cake, prepare as with the filet of venison. Sauté your salmon escalopes in hot butter at the last minute, and maintain their temperature. Then deglaze the pan using 1cl cognac, 3cl orange juice and 2cl fresh cream.
Don’t forget the salt, pepper and spices, and serve with the beet cakes previously turned out of the ramekins.
Hint: prepare your cakes early on. Turn them out and microwave for 2 minutes before serving.
Source : Recettes gourmandes - BTG BOUTHEGOURD S.A.S