Europe 1 12:39 p.m., March 26, 2022
Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.
Recipe :
Ingredients (for 4 people):
300 g of trout or smoked salmon
4 sucrines or endives
A few baby spinach
8 green asparagus
Pickles of red onions (optional)
10 g of butter
10 g of brown sugar
Pomegranate vinaigrette:
10 cl reduced pomegranate juice or pomegranate molasses
1 large tbsp.
old fashioned mustard soup
30 cl olive oil
10 cl white wine vinegar
In a frying pan over high heat, melt the butter with the sugar.
Cut the sucrines or endives in half.
Once the butter is caramelized, brown the salads on one side for 5 minutes.
Check the color and set aside.
Bring a pot of water to a boil and add the asparagus.
Cook al dente (8 to 15 min depending on the size of the asparagus).
Plunge them into a bowl of cold water.
Separate the tips of the stems.
Slice the stalks and arrange them on the plates.
Cover them with slices of salmon then caramelized sucrines.
Sprinkle with baby spinach, asparagus tips and pickles.
Mix all the ingredients for the vinaigrette and sprinkle over the salad.
Serve.