Fillet of salmon with Balsamic Vinegar of Modena
INGREDIENTS
2 salmon fillets
40 g of wheat flour 00
20 ml of Balsamic Vinegar of Modena “Il Conte”
Rocket q.s.
2 sprigs of wild fennel
2 tomatoes
20 g of butter
Salt q.s.
PROCEDURE
Pour the flour into a bowl and breaded salmon on all sides.
Melt the butter in a frying pan and sauté the salmon 5 minutes per side. season with salt.
Decorate the dish with balsamic vinegar, drawing of horizontal and vertical lines, finally arrange the rocket leaves radially.
As the salmon browned, move it to the center of the plate and decorated with fennel and tomato 1 per serving, then serve.
