Savoury dishes

Salmon escalope in almond and mustard crust, Thai rice with bergamot (recipe from Quebec chef Christophe Alary)

For 4 people

Preparation time : 30 minutes

Cooking time : 20 minutes

	Ingredients
	- 4 salmon escalopes - 50 g of marzipan - 25 g of Dijon mustard - ½ Orange - 25 ml of chicken stock - 50 ml of crème fraîche	- 30 g of breadcrumbs - 160 g of Thai rice - 350 ml of chicken stock - 15 g of Anastasia tea   (or 3 Anastasia tea bags)
	Ustensil : A piece of gauze

Method

To cook the rice :
Immerse the rice in cold water then rinse thoroughly. Repeat this operation.
Put the rice into a pan, moisten with the chicken stock, add salt then bring to the boil. Stir while you add the tea tied in the piece of gauze, then cover and cook on a very low heat without stirring for about 15 - 20 minutes, until fully cooked.

Almond crust :
Heat the chicken stock.
Remove from the heat and gradually blend in the marzipan, then add the mustard, the zest of ½ orange, the cream and the breadcrumbs. Blend into a smooth mixture.

To cook the escalopes:
Preheat the oven. Place the salmon escalopes on a tray greased with olive oil and coat them with the almond mixture. Bake in the oven at 220°C (gas mark 7) for 10 - 15 minutes.
Serve immediately with the rice and a mustard sauce. .