Salmon pots

Total time: 1hr 20m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 340 Kcal


  • a little butter
  • 1 tsp sugar
  • 2 shallot, cut into segments
  • 1 tbsp Noilly Prat
  • 1.5 dl full cream
  • 2 fresh eggs
  • 250 g salmon fillets (organic), grey layer of fat removed if necessary, cut in half lengthways and then across into slices 1 cm thick
  • 0.25 tsp salt
  • a little pepper
  • Chervil oil
  • 0.5 bunch chervil, finely chopped
  • 2 tbsp sunflower oil
  • 1 organic lemon, use a little grated zest and 1 tsp of juice
  • 1 pinch salt
  • a little pepper
  • Utensils
  • For 4 soufflé ramekins, approx 175 ml each, greased

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  • Potted salmon: heat the butter and sauté the shallots for approx. 5 mins. Scatter over the sugar and briefly continue cooking. Add the Noilly Prat and allow to cool a little. Stir in the salmon, season with salt, divide into the prepared mould. Place the ramekins on a cloth in an ovenproof dish. Combine the cream and eggs, season. Pour the mixture into the ramekins and individually cover them with foil. Cook in a bain-marie: Pour in boiling water to 2/3 the height of the ramekins. Bake the potted salmon for approx. 45 mins. in the lower half of an oven preheated to 170°C. Remove the ramekins and leave to stand for approx. 10 mins.
  • Chervil oil

    Combine the chervil with the remaining ingredients. Drizzle over the potted salmon.

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