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Recipes


Salmone Sapurito

Recipes by Jorge Cebreros
Ingredients
  • 1 salmon portion
  • 2.5 oz. carrots leeks and fennel mix
  • 1 oz. olive oil
  • 2 oz. white wine
  • ¼ oz. fresh garlic ( sliced or minced)
  • 6 oz. citrus broth
  • 1 ½ oz. butter
  • fresh chopped Italian parsley

Procedures
  • Grill salmon until both sides are marked.
  • Place in oven at 550 degrees for 7 minutes.
  • Cook garlic with olive oil in a pan
  • Add the fennel, carrots and leek mix, sauté for 30 seconds.
  • Glaze with white wine and add the citrus broth.
  • Add the butter slowly, stir for thickness and put the parsley at the end.
  • Place salmon on a plate and top with sauce and vegetables.
Ingredients for Citrus Broth ( 5 to 6 servings)
  • 2 cups lobster stock
  • 2 cups orange juice
  • ¼ cups lemon juice
  • ¼ cups lime juice

Procedures for Citrus Broth
Mix all together in a pot and bring to a boil.

Ingredients for Fennel, Carrots and Leek Mix
  • 1 lb. Juliene carrots
  • ½ lb. Juliene leeks
  • ½ lb. sliced fennel

Procedures For Fennel, Carrots and Leek mix
Mix all together.

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