Salmon ravioli and Parmesan cream with Menton lemon aix&terra
Cut cubes from the salmon steak and bake them in the oven for 4 min (180°C) with olive oil.
Dip 170g of Label Rouge ravioli Saint John in simmering water for 40 seconds.
Prepare a cul de poule with 35g of Cream of Parmesan with Menton lemon aix&terra and mix with 30g of hot liquid cream.
Put the salmon cubes in the cul de poule and mix with the cream. Take the ravioli out of the water and pour them into the bottom of the pan. Mix everything together.
Arrange in a soup plate with cherry tomatoes, a few leaves of arugula and shavings of parmesan.
The little extra Aix&Terra
- Valrhona Chocolate