Salmon and Sole Braids with Cilantro Sauce Recipe
Salmon and Sole Braids with Cilantro Sauce
Total time: 30 to 60 minutes
Preparation and cooking time: 20 minutes
Refrigeration time: 15 minutes
Difficulty: Requires a certain dexterity
Chef's Note
An original idea from Gabriel Cerejeira of the Hotel Albatroz in Cascais
Ingredients for each serving
- 100 g (3 1/2 oz.) Salmon
- 100 g (3 1/2 oz.) Sole
- 30 g (2 tbsp.) butter
- 1 g Saffron
- 10 g (1/3 oz.) Coriander or Cilantro leaves
- Fish stock
- Heavy cream
- 100 g (3 1/2 oz.) boiled potatoes (garnish)
- 250 g (8 oz.) steamed spinach
  1. cut the salmon and sole fillets into long strips; 
  2. braid together; place into a metal ring mold*; refrigerate for 15 minutes or more so that the fish firms up and holds its shape; 
  3. poach in fish stock enriched with butter; 
  4. season with salt and pepper;
  5. cook the spinach in a little liquid; drain.
  1. combine the butter and cream; add a little fish stock; simmer; 
  2. when the sauce has thickened slightly, mix in the chopped cilantro and saffron. 
  1. pour some of the sauce on the plate;
  2. using a ring mold*, place a nest of spinach in the center; 
  3. place the salmon and sole braid on top; 
  4. garnish with potatoes and serve hot. 
* Tip MS - The metal ring molds can be bought in kitchen specialty shops and restaurant supply stores. Otherwise, use a can with both ends removed. Be careful not to cut yourself! 
A Dao wine
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