Roasted Salmon on Ratatuille Galette

Roasted Salmon on Ratatuille Galette

20 oz Ratatouille Mix Vegetables

12 oz Spinach Leaves

12 oz Butter Puff Pastry 1/2 Sheet

2 oz Echire Unsalted Butter Cup

12 oz Salmon

1 box Wild Rice Cooked and Chilled

1 jar Pitted Salt Cured Olives (14oz)

14 oz portion Smoked Salmon Shreded

1 bunch Fresh Scallions Chopped

2 oz Red Pepper Sauce

1 lb Cooked 200-300 Shrimp


Olive oil

  • 1. Bake a disk of puff pastry.
  • 2. Sauté the ratatouille with olive oil and the spinach with butter and garlic.
  • 3. Bake the salmon previously seasoned with olive oil, salt & pepper.
  • 4. On the plate, put the warm puff pastry in the center, then the spinash and ratatouille.
  • 5. Top the garnish with the roasted salmon.
  • 6. Finish the plate with a row of each sauce.
  • 7. Sauce: Beurre Blanc, Red Pepper
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