Dish : Flat Duration: 60 min**. Level : medium
Ingredients per plate
Salmon (min 140g per person)
Organic chickpea flour
Water
IGP de la Drôme organic* garlic olive oil
Organic* lemon olive oil
Celery root
Liquid cream
Poichichade with organic chilli
*Products are available for purchase in our restaurants, subject to availability and to the products being offered during the current season at the time of your visit.
** You can leave the panisse dough to chill in the fridge for up to 12 hours.
Preparation
A l'Epicerie" dish Salmon steak, breadcrumbs and celery purée, with chilli pepper cream sauce:
Step 1 Making Pâte à Panisse :
In a large saucepan, heat the water with a generous pinch of salt and the garlic-infused olive oil. Organic* IGP de la Drôme. As soon as it boils, remove from the heat and stir in the chickpea flour, stirring continuously with a whisk. Once the flour has been fully incorporated, return the saucepan to a low heat. Continue to stir continuously for 10 to 15 minutes, until you have a thick paste. When the mixture has cooled, cut into discs and fry.
Step 2 Preparing the Celery Purée :
Peel the celery, boil it and then purée it. Add organic* lemon olive oil and cream according to the desired texture.
Step 3 Cooking the Salmon Steak :
Heat the fat in a frying pan and cook the salmon steak.
Step 4 Preparing the organic chilli Poichichade cream :
Heat the liquid cream and stir in the organic* chilli pepper poichichade, which you can buy in our "A l'Epicerie" shops in all our restaurants except Toulouse Seilh, Belfort and Nîmes (shops due to open in 2025).
Your plate is ready to be prepared as shown in the photo. To serve, place a disc of panisse in the centre of the plate, add the mashed celery on top, then the salmon. Arrange a string of poichichade sauce around it and decorate with a few mesclun leaves.
Enjoy your meal!
Enjoy this dish, a creative dish from Rouen's resident chef "A l'Epicerie".
