Salmon with carot pancake, salad and strawberry butter

By francislaplante

Ingredients

• 4 salmon steak
• Carot pancake
• 6 carots
• 1 egg
• 1/4 cups of white flour
• 2 tablespoon of butter
• Strawberry butter
• 1/2 cups of white wine
• 2 tablespoon of white vinegar
• 1 French shallot chopped
• 1 1/2 cups of cold butter, cubed
• 1 tablespoon of strawberry syrup
• Pepper and salt
• Salad
• 2 carot
• 2 celery branch
• 1 teaspoon of sugar
• 1 teaspoon of salt

Preparation

Step 1

For the carot pancake, cut the carots in piece and make them boil for around 30 minute or until they become soft. Pound the carots and add the butter. With a spoon, mix the egg and the flour. Don't hesitate to add a little bit more flour if the mix seem to be too soft. With your hands, make the pancake that will be 1/2 inch of thickness and 1 1/2 inch of diameter. In a hot pan, put two tablespoon of butter. Grill the pancake arout 2 minutes on each side.

For the strawberry butter
In a saucepan, boil the wine and vinegar with the shallot, pepper and salt. Reduce until almost dry. On low heat, add the butter gradually, whisking constantly. Add the strawberry syrup. Strain if desired

For the salad, slice the carots and the celery in thin slice. Mix with the sugar and salt. Reserve it.

Grill the salmon around 5 minutes on each side with olive oil

On a white plate, put the pancake in the middle, the salmon and the salad. Put the strawberry butter all around.