Quinoa with Salmon
Main Dishes • Author's
Description
A trendy morning exercise in the popular 'bowl' style. Quinoa, hollandaise sauce, and slices of lightly salted salmon (which is, by the way, cured in-house with pink peppercorns and lemon zest). The ratio of proteins, fats, and superfoods perfectly follows the advice of nutritionists while coming together in a festive and undeniably delicious whole.
Ingredients
- Lightly Salted Red Fish 5 oz
- Chicken Egg 2 pieces
- Avocado 0 oz
- Chervil 0 oz
- Shelled pumpkin seeds 0 oz
- Chia Seeds 0 oz
- Flaxseeds 0 oz
- Quinoa 5 oz
- Shallot 2 pieces
- Butter 5 oz
- Malt Vinegar 4 spoons
- Whole egg 2 pieces
- Green peppercorns 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare hollandaise sauce. Heat the vinegar, add finely chopped shallots and black peppercorns, and reduce by two-thirds. Strain the mixture and let it cool. Add the egg, egg yolks, salt, and mix until smooth. Place the bowl with the sauce over a double boiler and, while gradually adding melted butter in a thin stream, whisk the sauce until it reaches a creamy, smooth texture.
Step 2
Place the quinoa in a bowl and cover it with boiling water, using twice the volume of water compared to the grains. Cover with a lid, wrap it up, and let the quinoa steam and absorb the water for 15–20 minutes.
Step 3
Poach the egg using your preferred method.
Step 4
Serve in a deep round plate, layering first the quinoa, then the sliced fresh avocado, followed by slices of lightly salted salmon, a poached egg, and drizzle with sauce.
Step 5
Garnish with chervil, flax seeds, chia seeds, and pumpkin seeds.
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