Moyen
4 people
30 minutes cooking time
• 500 g / 17 ½ oz. salmon fillets, in pieces
• 50 g / ¼ cup of Bordier seaweed butter
• 75 g / 1/3 cup flour
• 30 g / 2 tbls. parmesan
• 20 multicolored cherry tomatoes
• 2 zucchini/courgettes
• 2 red onions
• 2 cloves garlic
• 2 tbls olive oil
• 2 sprigs rosemary
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Spread half the vegetables in a bakin dish and add the pieces of salmon. Cover with the rest of the vegetables and rosemary, moisten with a little water and the rest of the olive oil. Top with the seaweed butter crumble. Bake for 25-30 minutes in an oven pre-heated to 210°C / 410°F / gas mark 7. The vegetables should be tender and crunchy and crumble topping golden Brown.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
