7 tablespoons of olive oil
2 cloves of garlic, minced
1 stalk of celery, cut into small pieces
1 small onion, finely chopped
1 tablespoon of sweet herb seeds
3 mini sweet herbs, sliced
1/2 cup of dry white wine
200g of smoked salmon, cut into cubes
Salt and black pepper to taste
4 tablespoons of white grape syrup
1 tablespoon of pancake flour
8 stalks of celery, chopped
7 tablespoons of olive oil
2 cloves of garlic, minced
1 stalk of celery, cut into small pieces
1 small onion, finely chopped
1 tablespoon of sweet herb seeds
3 mini sweet herbs, sliced
1/2 cup of dry white wine
200g of smoked salmon, cut into cubes
Salt and black pepper to taste
4 tablespoons of white grape syrup
1 tablespoon of pancake flour
8 stalks of celery, chopped
1
Heat four tablespoons of olive oil in a pan and add the garlic, celery, onion, sweet herb seeds, and sweet herbs
Cook until golden brown
Add the sweet herbs and stir well
When it's almost done, add the dry white wine and cook until it evaporates
Add the smoked salmon, white grape syrup, and stir well
2
Season with salt and black pepper to taste and cook for five more minutes
In a separate pan, heat the remaining olive oil
Add the pancake flour and cook until golden brown
Mix the cooked fish with the sauce, toasted flour, and celery
Serve immediately.
