Salmon and shrimps on a bed of spinach
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
10 Portions
From Raw
Stage 1
75 °C
- Steam
- - | 60 °C
- 1
R E C I P E
| 1 | kg | Leaf spinach prepared and washed |
| 1.2 | kg | Salmon fillet |
| 30 | pcs | Shrimp 18/20 |
| 20 | pcs | Cherry Tomatoes |
| 1 | pinch | Salt, Pepper, garlic, ground coriander |
| Ingredients | ||
| Mix the spinach leaves with liquid butter and spices. Place on the greased baking tray. Marinate the shrimps and salmon and brush lightly with olive oil (then it will shine nicely). Place both on the spinach bed and loosely pile the cherry tomatoes on top. |
| 1. Food Preparation |
| Preheat the Convotherm to the desired temperature. Insert the core probe into the salmon (prevents overcooking of the salmon). The low temperature during poaching prevents the protein from escaping from the salmon. |
| 2. Cooking Instruction |
| After cooking, transfer the salmon shrimp duo with the spinach to a plate. The accumulated stock can be used to refine an existing sauce or can be used as a base for a suitable sauce. The best accompaniment is boiled potatoes or rice. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
