Full 3-course Mother's Day menu (starter, dish, dessert)

Method

1. 1

   Preheating

2. 2

   Start by preheating your oven to 180°C (th.6). This step is essential for cooking goat cheese cake and vegetables that make up this complete Mother's Day menu, in order to achieve a homogeneous and controlled cooking.

3. 3

   Preparation of vegetables

4. 4

   Rinse asparagus tips, arugula, zucchini, cherry tomatoes and mint thoroughly. Then cut the zucchini into small dice and cut the cherry tomatoes in half. Peel the cloves of garlic and chop them finely. Reserve all the vegetables for the different steps.

5. 5

   Completion of entry

6. 6

   Grill pine nuts dry in a skillet for a few minutes. Mix the arugula, asparagus tips and tuna marinated in a salad bowl. Emulsify olive oil, balsamic vinegar, mustard, honey, lemon juice, salt and pepper for a tasty dressing. Add the cooled gables, mix gently, then spread the mixture into the plates.

7. 7

   Cooking salmon and vegetables

8. 8

   Place the salmon fillets in a buttered dish, season them with salt, pepper, dianeth and paprika. Place the zucchini dice and cherries half tomatoes around, sprinkle with garlic. Pour the white wine and cream over it. Bake for about 20 minutes until the salmon is well cooked and the vegetables are melted.

9. 9

   Preparation of accompanying

10. 10

    Heat a saucepan of salted water and pour the basmati rice. Cook according to package directions until soft and mellow. Drain the rice, then cover it to keep it warm until the main dish is dressing.

11. 11

    Mounting of main dish

12. 12

    Place a warm basmati rice bed in large plates, put a salmon fillet on top and add the roasted vegetable garnish. Sprinkle with creamy sauce with aneth and sprinkle with a few fresh dashes for a touch of freshness.

13. 13

    Preparation of the cake apparatus for dessert

14. 14

    In a large bowl, whip the hard eggs crushed with sugar. Gradually add the flour and the chemical yeast, then loosen with the milk. Scent with vanilla extract before incorporating melted butter, strawberry jam, then crumbled fresh goat cheese. Mix until you get a homogeneous dough.

15. 15

    Cooking dessert

16. 16

    Butter a cake pan and pour in the preparation. Bake in the hot oven for 40 minutes, check the cooking using a knife blade. Let the cake cool down a few minutes before the release to prevent it from breaking.

17. 17

    Preparation of cream and coulis

18. 18

    Mount the liquid whole cream and the chantilly mascarpone with the whip or drummer. Sweat lightly with icing sugar. Add some of the raspberry coulis for a fruity touch, then book fresh until service.

19. 19

    Dressage and service

20. 20

    Cut slices of cake, put them nicely in dessert plates. Add a Raspberry Chantilly quenelle next door, decorate with some fresh mint leaves and a fillet of raspberry purée. Serve immediately to finish this Mother's Day menu on a gourmet and refined note.

Nutrition

calories

155

fatContent

6.3

fiberContent

2

sugarContent

8.2

sodiumContent

0.68

proteinContent

6.2

carbohydrateContent

16.9

saturatedFatContent

2.3

Indicative values from the source, for the original recipe.

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