John Myers
Contents
show
Baked Salmon Praline with Beetroot and Pomegranate Vinaigrette
The perfect baked salmon praline with beetroot and pomegranate vinaigrette recipe with a picture and simple step-by-step instructions.
Beetroot
- 3 Pc. Beetroot tubers
- 0,5 tsp Caraway seed
- 0,5 tsp Pimento
- 1 tbsp Salt
- 3 leaf Laurel
vinaigrette
- 2 tbsp Pomegranate syrup
- 3 tbsp Apple Cider Vinegar
- 100 ml Vegetable broth
- Sugar
- Salt
- 0,5 Pc. Pomegranate
Salmon praline
- 600 g Salmon fillet sushi quality
- 1 Pc. Shallot
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- Salt and pepper
- 100 g Panko flour
- 2 l Rapeseed oil
Beetroot
- In a medium-sized saucepan, bring the water, caraway seeds, allspice, bay leaf and 1 tablespoon salt together with the beetroot to a boil and cook for about 1 hour. Then quench in ice water and peel with a small knife (only with gloves).
vinaigrette
- Slice the beetroot tubers. Make a vinaigrette from the pomegranate syrup, apple cider vinegar and vegetable stock and add the pomegranate seeds from half a pomegranate. Season with salt and sugar and pour over the beetroot.
Salmon chocolates
- For the pralines, finely dice the salmon fillet, as well as the shallot. Briefly pour boiling water over the shallot and let it steep. Then mix the salmon, shallot and olive oil and season well with lemon juice, salt and pepper. Shape the amount into 5 large balls and roll in the panko flour. Heat the rapeseed oil to 170 degrees and deep-fry the pralines for about 40 seconds.
Facebook Comments