John Myers
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Lukewarm Salmon on Creamy Vegetables
The perfect lukewarm salmon on creamy vegetables à la biggi recipe with a picture and simple step-by-step instructions.
Fresh fish
- 500 g Fresh salmon (with skin)
vegetables
- 1 pole Spring onion stick
- 1 pole Celery bulb
- 1 pole Red peppers
- 1 pole Peppers yellow
- 1 piece Onion (large kitchen onion)
- 3 Toes Black garlic
- 1 piece Lime
for roasting
- 50 ml. Olive oil
- 50 Gramm Butter
for the cream sauce binding
- 150 g Cream cheese (Milkana)
- 50 ml. White wine
- 50 ml. Vegetable broth
Spices
- Pepper salt
- 1 branch Red basil
- 1 branch Rosemary
Preparation of the ingredients
- You start by cutting the vegetables (peppers) into strips, cubes or rings (onions). Cut the black garlic (2-3 cloves) into small pieces and then heat the spread with olive oil in a pan.
Preparation of the vegetables
- Now add the vegetables according to their cooking point. Fry everything briefly and deglaze with white wine and vegetable stock. Add the onion and let everything simmer for about 5 minutes.
Preparation of the salmon fillet
- Salt the salmon and fry in a pan on the skin side with butter and rosemary. Then cook on all sides. Grate the lime and pour over the salmon. Wrap in foil and let rest in it until serving.
Completion of the pretzel vegetables
- Squeeze the lime (add to the vegetables). Put the cream cheese under the vegetables and season with salt and pepper. Fold in a trick of butter and bring to the boil once. Pour into a casserole and let rest there until serving.
Serving and DECO
- Take the salmon out of the foil and e.g. Place on top of the leek vegetables in the saucepan. Decorate with basil. If you don’t want to bring it to the table in such a rustic way, you can serve it directly on the plate.
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