Salmon brochettes in the Pastis Henri Bardouin and baked potato
• 500g of pavement of salmon
• 4 beautiful potatoes
• 1 red onion
• 4 c. in s Of sauce soya
• 2 c. in s Of Pastis Henri Bardouin
• 2 c. in s Of olive oil
• 1 c. in s Of rum
• 1 c. in c of honey
• 1 jar of cream in Herbs and Sea salt from Guérande
Cut the salmon in thick enough cubes to hold on a peak brochettes.
Peel the red onion and cut it in districts.
Then pay into a salad bowl the sauce soya, the olive oil, the Pastis Henri Bardouin, the rum
And the honey. Pepper and mix until homogeneity.
Pay the cubes of salmon into this marinade, add the red onion
And mix. Then let marinate approximately one hour.