SAUMON OF THE LOIRE
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Orleans Vinegar  range

Orleans Mustard range

Recipes

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      Ingrédients :
     

    • Take off the skin and cut up 1 or 1.25 kg salmon into thick slices

    • 100 g diced smoked bacon
    • 6 shallots, 100 g butter, pepper and flour
    • 20 cl Orleans wine vinegar with Raspberry juice

        Insert the diced bacon into the salmon steaks. Slice up the shallots.
        Butter the oven-pan, make a base out of the chopped shallots, on which you place the salmon steaks.
        Put a bit of butter over the salmon and cook it for 15 minutes in the warm oven.
        Then add the raspberry vinegar and cook it for another 30 minutes at low temperature.
        Place the salmon on a hot plate. Make a thick sauce out of the juice, the flour and a bit of butter. Dip the salmon in the sauce and serve the dish.