John Myers
Ingredients for 4 servings:
- 1 orange(s)
- 250 ml Hollandaise sauce, also light
- ½ bunch dill, or 1 tsp frozen dill
- 600 g salmon fillet(s), fresh or frozen
- Salt
- Black pepper, freshly ground
- Fat, for frying
- 200 g carrot(s)
- 200 g zucchini
- Fat, for frying
- 300 g tagliatelle pasta
- some pepper berries, pink, pink
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
Fish: Wash the orange in hot water, dry it, and peel the zest into thin strips using a zester. Halve the orange, squeeze out the juice, and place it in a small saucepan. Bring the juice to a boil and reduce to about 1/4. Remove the pan from the heat and stir in the hollandaise sauce, stirring constantly. Chop the dill and mix it in. Wash and dry the salmon, and season with salt and pepper. Heat the frying fat and sear the salmon for about 3 minutes on each side. Place the salmon in a baking dish. Pour 2 tablespoons of the sauce over the salmon, or a little more to taste. Grill in the preheated oven for about 5 minutes. If the oven is too hot, the sauce will turn black, so keep an eye on it. Vegetable noodles: Peel the carrots and cut them into thin strips using a julienne cutter. Wash the zucchini and cut it into thin strips, including the skin. Meanwhile, bring the pasta water to a boil and cook the pasta according to the package instructions. About 2 minutes before the end of the cooking time, add the vegetable strips to the pasta and stir well. Remove the salmon from the oven, garnish with the pink peppercorns and orange zest, and drain the pasta. Serve and enjoy.
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