{"id":232,"date":"2016-01-17T23:44:30","date_gmt":"2016-01-17T22:44:30","guid":{"rendered":"http:\/\/www.aqualabel.fr\/en\/?page_id=232"},"modified":"2019-05-17T08:54:03","modified_gmt":"2019-05-17T07:54:03","slug":"recette-saumon-atlantique","status":"publish","type":"page","link":"https:\/\/www.aqualabel.fr\/en\/recette-saumon-atlantique\/","title":{"rendered":"Recette Saumon Atlantique"},"content":{"rendered":"\n\t\t\t\t\"titre_labelrouge2\"\n

\n\t\tGrilled salmon portion “\u00e0 l’unilat\u00e9ral” with potato pur\u00e9e\n\t<\/h1>\n\t\t\t\t\n\t\t\t\t\"recette-saumonatlantique-page\"\n\t\t\t\t<\/a>\n\t

To serve 4<\/p>\n

– 4 Label Rouge salmon portions with skin
– 800 g potatoes
– \u00bc litre of milk
– 25 g butter
– Freshly grated nutmeg
– 1dstsp olive oil
– salt and pepper<\/p>\n\t

Preparation<\/p>\n

Pre-heat the oven to 200 \u00b0C (Gas Mark 6\/7). Boil the potatoes, with skin, in salted water. Heat the milk.<\/p>\n

When the potatoes are cooked peel and mash. Add butter, milk,\u00a0 grated nutmeg a pinch of salt and the pepper. Mix well to obtain a creamy consistency.
Keep warm.<\/p>\n

Season the Label Rouge salmon portions on both sides. Lay a sheet of foil on the oven grill and place the Label Rouge salmon on top. skin side up.<\/p>\n

Cook for 8 to 10 minutes without turning. Serve immediately with potato pur\u00e9e.<\/p>\n\t\t\t\t\n\t\t\t\t\"telechargerpdf\"\n\t\t\t\t<\/a>\n\t

Download a PDF of this recipe<\/a><\/p>\n\t\t\t\t\"saumon-atlantique\"\n","protected":false},"excerpt":{"rendered":"

Grilled salmon portion “\u00e0 l’unilat\u00e9ral” with potato pur\u00e9e To serve 4 – 4 Label Rouge salmon portions with skin– 800 g potatoes– \u00bc litre of milk– 25 g butter– Freshly grated nutmeg– 1dstsp olive oil– salt and pepper Preparation Pre-heat the oven to 200 \u00b0C (Gas Mark 6\/7). Boil the potatoes, with skin, in salted…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-232","page","type-page","status-publish","hentry"],"yoast_head":"\nRecette Saumon Atlantique - Aqualabel - Label Rouge for seafood products<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aqualabel.fr\/en\/recette-saumon-atlantique\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette Saumon Atlantique - Aqualabel - Label Rouge for seafood products\" \/>\n<meta property=\"og:description\" content=\"Grilled salmon portion “\u00e0 l’unilat\u00e9ral” with potato pur\u00e9e To serve 4 – 4 Label Rouge salmon portions with skin– 800 g potatoes– \u00bc litre of milk– 25 g butter– Freshly grated nutmeg– 1dstsp olive oil– salt and pepper Preparation Pre-heat the oven to 200 \u00b0C (Gas Mark 6\/7). 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