kwak logoTripel Karmeliet
TRIPEL KARMELIET WITH
WILD SALMON,
HERRING AND PARSLEY CRÈME
Recipes

  •  
  • - 4 slices of wild salmon (50 g each)
  • - 4 half herrings
  • - 150 g parsley
  • - 500 ml cream
  • - 200 ml mayonnaise
  • - lemon juice
  • - pepper and salt
  • - finely chopped green herbs (basil, flat- leaf parsley and chervil)

Preparation

Cook the parsley in salted water; allow to cool and wring out the liquid. Bring the cream to a boil then add the parsley. Puree this then allow it to cool. Stir the puree into the mayonnaise and season with some lemon juice, pepper and salt. Briefly fry the salmon then serve it on plates with the herring. Garnish with the parsley crème and the finely chopped green herbs.

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