Zucchini salmon crumble

Recipe: Zucchini salmon crumble

Zucchini salmon crumble recipe. Here is a vegetable crumble recipe, a preparation of zucchini marinated in olive oil with Séchouan pepper, the zucchini will be deliciously flavored with the pepper, they will melt all the undecided. It’s time to make this recipe, when zucchini abounds in our gardens, or like me in that of friends. A salmon zucchini crumble to serve for a light meal in the evening, some pine nuts will complete this wonderful recipe.

Recipe ingredients

• Zucchini salmon crumble recipe for 6 people:
• 400 g of salmon steaks
• 2 zucchini
• 1 large onion
• 1 bunch of fresh coriander
• 20 cl of white wine
• 50 g corn flour
• 60 g butter
• 70 g parmesan
• 50 g ground almonds
• 20 g pine nuts
• 4 bay leaves
• 3 tablespoons of olive oil
• 1 tablespoon of Séchouan pepper
• 2 tablespoons of unsweetened cereal

Instructions

1. Preheat the oven to 180 °
2. Rinse the fresh cilantro, then wipe it dry with paper towels.
3. Chop the cilantro.
4. Rinse the zucchini then grate it with the large hole of the grater.
5. Peel the onion, then grate it with the same hole in the grater.
6. Heat the olive oil in a sauté pan.
7. Discard the grated zucchini and onion.
8. Drizzle with white wine, add the coriander and bay leaves, then season with salt.
9. Stop cooking as soon as the vegetables are crisp.
10. Cut the salmon into small strips.
11. Put the Séchouan pepper in a mortar to reduce it.
12. Leave to marinate with 2 tablespoons of olive oil and the reduction of Séchouan pepper.
13. Prepare the crumble by mixing the flour with the almond powder and the Parmesan.
14. Fold in the butter with your fingertips like a shortcrust pastry.
15. Place the zucchini at the bottom of your containers.
16. Add the marinated salmon.
17. Finish with the crumble.
18. Sprinkle with a few pine nuts.
19. Bake for 15 minutes in your hot oven.

Preparation time: 10 minutes
Cooking time: 15 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with: Zucchini and salmon crumble

My favorite wine for this Chinon Grape variety recipe: Cabernet franc
Temperature between 16 ° and 17 °

Grate the zucchiniGrate the onionsWet with the whiteThe salmonSlice the salmonMarinate the salmonVegetablesPut the zucchiniThen the salmonThe crumbleCooked verrine<img src="/wp-content/uploads/2021/09/1394686623446940054.jpg" class="aligncenter"