{"id":10860,"date":"2024-09-30T13:52:09","date_gmt":"2024-09-30T11:52:09","guid":{"rendered":"https:\/\/www.a-lepicerie.com\/?p=10860"},"modified":"2024-09-30T13:59:27","modified_gmt":"2024-09-30T11:59:27","slug":"pave-de-saumon-panisse-et-puree-de-celeri-a-lepicerie-dish","status":"publish","type":"post","link":"https:\/\/www.a-lepicerie.com\/en\/pave-de-saumon-panisse-et-puree-de-celeri-un-plat-a-lepicerie\/","title":{"rendered":"Salmon steak, breadcrumbs and celery pur\u00e9e - an \"A l'Epicerie\" dish"},"content":{"rendered":"
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Dish<\/span><\/strong> : Flat <\/span>Duration: <\/strong>60 min**. Level<\/strong> : medium<\/span><\/p>\n

Ingredients per plate<\/span><\/strong><\/p>\n

Salmon (min 140g per person)
Organic chickpea flour
Water
IGP de la Dr\u00f4me organic* garlic olive oil<\/p>\n

Organic* lemon olive oil
Celery root
Liquid cream<\/p>\n

Poichichade with organic chilli<\/p>\n

*Products are available for purchase in our restaurants, subject to availability and to the products being offered during the current season at the time of your visit.<\/span><\/em><\/p>\n

** You can leave the panisse dough to chill in the fridge for up to 12 hours.<\/em><\/p>\n

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Preparation<\/strong><\/p>\n

A l'Epicerie\" dish Salmon steak, breadcrumbs and celery pur\u00e9e, with chilli pepper cream sauce:<\/p>\n

Step 1 Making P\u00e2te \u00e0 Panisse<\/strong> :
In a large saucepan, heat the water with a generous pinch of salt and the garlic-infused olive oil. Organic* IGP de la Dr\u00f4me<\/span>. As soon as it boils, remove from the heat and stir in the chickpea flour, stirring continuously with a whisk. Once the flour has been fully incorporated, return the saucepan to a low heat. Continue to stir continuously for 10 to 15 minutes, until you have a thick paste. When the mixture has cooled, cut into discs and fry.<\/p>\n

Step 2 Preparing the Celery Pur\u00e9e :<\/strong>
Peel the celery, boil it and then pur\u00e9e it. Add organic* lemon olive oil and cream according to the desired texture.<\/p>\n

Step 3 Cooking the Salmon Steak :<\/strong>
Heat the fat in a frying pan and cook the salmon steak.<\/p>\n

Step 4 Preparing the organic chilli Poichichade cream<\/strong> :
Heat the liquid cream and stir in the organic* chilli pepper poichichade, which you can buy in our \"A l'Epicerie\" shops in all our restaurants except Toulouse Seilh, Belfort and N\u00eemes (shops due to open in 2025).<\/p>\n

Your plate is ready to be prepared as shown in the photo. To serve, place a disc of panisse in the centre of the plate, add the mashed celery on top, then the salmon. Arrange a string of poichichade sauce around it and decorate with a few mesclun leaves.<\/p>\n

Enjoy your meal!
Enjoy this dish, a creative dish from Rouen's resident chef \"A l'Epicerie\".<\/strong><\/em><\/p>\n

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Plat : Plat Dur\u00e9e : 60 min**. Niveau : moyen Ingr\u00e9dients par assiette Saumon (min 140g par pers)Farine de pois chiche bioEauHuile d’olives ail IGP de la Dr\u00f4me bio* Huile d’olives citron bio*C\u00e9leri raveCr\u00e8me liquide Poichichade au piment bio* *Les produits sont disponibles \u00e0 l’achat dans nos restaurants, sous r\u00e9serve de disponibilit\u00e9 et que ceux-ci […]<\/p>\n","protected":false},"author":9,"featured_media":10862,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-10860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"_links":{"self":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts\/10860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/comments?post=10860"}],"version-history":[{"count":4,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts\/10860\/revisions"}],"predecessor-version":[{"id":10865,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts\/10860\/revisions\/10865"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/media\/10862"}],"wp:attachment":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/media?parent=10860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/categories?post=10860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/tags?post=10860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}