GLUTEN FREE

Quinoa with Salmon

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

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 - 2.8 oz
Chicken Egg - 2 pieces
Avocado - 2.1 oz
Chervil - 0.1 oz
Shelled pumpkin seeds - 0.1 oz
Chia Seeds - 0 oz
Flaxseeds - 0 oz
Quinoa - 4.2 oz
Shallot - 2 pieces
Butter - 3.5 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.