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Salmon, thyme and chorizo, roasted garlic mashed potatoes, caramelized bacon, walnut and pine nuts sauce

Name: Salmon, thyme and chorizo, roasted garlic mashed potatoes, caramelized bacon, walnut and pine nuts sauce
Prep time: 45 minutes
Yield: Recipe for 4
Ingredients: Salmon filet; Sea salt flakes; Freshly ground black pepper; Thermocirculateur; Baby potatoes; Butter; Garlic; Cherry tomatoes; French shallot; Pine nuts; Capers; Coriander; White balsamic vinegar; Olive oil

Brunch, Under vaccum, Gluten free, Vegetables and Fruits, Salmon and tuna

Note

This recipe can be adapted to other types of proteins, but you must change the temperature and cooking time.

Ingredients

Recipe for 4

Slow cooked chicken breast

4 Unit(s)

Salmon filet

5 Gr

Sea salt flakes

10 Gr

Freshly ground black pepper

1 Unit(s)

Thermocirculateur

Mashed potatoes

500 Gr

Baby potatoes

50 Gr

Butter

1 Head(s)

Garlic

Sauce

200 Gr

Cherry tomatoes

1 Unit(s)

French shallot

25 Gr

Pine nuts

20 Gr

Capers

3 Sprig(s)

Coriander

30 Ml

White balsamic vinegar

200 Ml

Olive oil

Preparation time: 45 min

Preheat your Oven at 425 °F

Set up
Yukon Gold mashed potatoes

Mix the roasted garlic with the cream and butter and heat the whole mix then blend everything with a hand blenderPlace the potatoes pieces in a saucepan and cover with cold water. Bring to a boil and cook over medium heat for 25 minutes. Drain the water and mash with a potato masher.Add the garlic cream in mashed potatoes and season with salt and pepper. Using a hot pan, cook the bacon until browned then drain the excess of grease on a sheet of paper towels then mix with mashed potatoes.
Sauce

Using a baking sheet Roast the pine nuts in the oven for 4 minutes and roast the hazelnuts in the oven 6 minutes, let them cool down then crush them.Mix all the ingredients for the sauce. Season with salt and pepper
Plating