Artichokes with Salmon


4 slices of salmon (800 gr. Approx.)
4 artichokes
1 small packet of parsley
4 cloves of garlic
1 fresh onion
2-3 small branches of dill
dry white wine
20 gr.20 of butter
1 oz of milk cream
2 tablespoons of milk and one tablespoon of corn Flower
oil, salt, sugar, freshly grounded or grained white pepper


Pour the garlic into a bin, parsley and 1 tablespoon of oil and mince them well at turbo speed. Then empty the bin. Clean the artichokes by removing all the rough leaves and other shortening them until you reach their tender part. Remove the fluff, open their leaves just a little bit and fill this space with a mixture of parsley. Add a little oil on the artichokes, salt and pepper and place them in a Varoma. Add 5 oz of water and 1 oz of wine to the bin, 1 teaspoon of grained pepper and 2 small branches of dill. Bake the artichokes for 25 minutes at room temperature and velocity Varoma speed 1. Place the Varoma tray with the slices of fish and continue baking for 15 minutes. Empty the bin and prepare the sauce: add fresh onion cut into pieces, 1 small branch of dill (cut), butter, 2 tablespoons of wine and fade them for 3 minutes at 100 C, speed 4. We set them at 6 minutes, temperature 80 C, speed 4, and by opening the cap, add the cream, milk, corn Flower, some pepper, 3 pinches of sugar and salt. Serve the salmon with the hot sauce and the artichokes.

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