Fish wash, peel, remove heads, tails and fins (of which it will be possible to boil the broth). Cut into portions with a thickness of 2.5 cm.
On a baking sheet lined with parchment, lay out the salmon steaks,
grease them with 1 tbsp olive oil
and sprinkle with lemon seasoning
fish. Leave to marinate for 10 min.
Frozen beans drizzle with the remaining olive oil and fry on the grill
Fry each piece of salmon
until ready, for
on each side. Transfer to a plate and cover with foil.
Prepare the oil. Lemon wash,
cut in half, from half squeeze the juice. Greens to wash, chop. Garlic peel, chop. To softened butter add lemon
juice, garlic, herbs, salt and pepper. Mix thoroughly until a homogeneous mass. Transfer to a pastry bag and cool slightly,
From pastry bag to isolate
“roses” from the oil, place in refrigerator 15 min. From the remaining half of lemon squeeze the juice on a warm
Decorate the fish “rosettes” of oil
and serve with beans.