Poached salmon with Delino Béarnaise, salad and fries


4 pieces of fresh salmon, amounting to approx. 250g per person
4 langoustines
Salad, carrots, tomatoes, etc.
Delino Béarnaise


It is best to prepare the court-bouillon with fi sh off al (bones, heads, etc.), before straining and seasoning with herbs and spices (this bouillon can also be used to poach various types of fish).
Poach the pieces of salmon in the court-bouillon for about 10 to 12
minutes, along with the langoustines.
Meanwhile, warm up the Delino Béarnaise in a bain-marie.
Make a fresh salad with the raw vegetables and cook the fries.
Arrange everything separately on a plate.

Recipe: Raf De Bruyne (De Markt)
Photo: Jan Agten

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