recipes
Gluten-free butterfly salmon fillets with braised fennel and sweet potato galette
Serves: 2
2017-05-11
Ingredients
For the salmon
- 2 salmon fillets, skin on
- 100g Gluten free crackers (Dr. Schar)
- 100g chopped chorizo sausage
- Zest of an orange
- 1 packet feta cheese (Mevgal)
- Fresh thyme springs
- 2 tbsp pine nuts
- 2 tbsp extra virgin olive oil (Borges)
You will also need
- 1 large fennel sliced
- 1 finely sliced onion
- 1 bay leaf
- 1 cup white wine
- 2 cloves garlic
- 1 spoon butter (President)
- 1 large sweet potato finely sliced
- Fresh seasoning
Method
Cut a slit, length wise through the salmon until close to the skin. In a separate recipient, crush the biscuits and mix together with the chorizo, orange zest, thyme, pine nuts, olive oil and crumbled feta cheese. Place the fish fillets onto a baking tray and press the biscuit stuffing into it. Bake in a luke warm oven for approximately 10 minutes. For the braised fennel; mix the fennel, onion, bay leaf, garlic, white wine and butter and put into a baking dish. Cover with aluminium foil and braise for 20 minutes in a hot oven until soft. Sweet potato gallette, start placing the potato slices overlapping into a circle. Brush with melted, season with salt and pepper, bake in a moderately hot oven until potatoes are cooked and golden.
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