Barbecued salmon on cedar wood with a potato quiche

Ingredients for 5 servings:

• 1 kg salmon fillet(s) with skin
• 3 tbsp cane sugar
• salt and pepper
• 2 tbsp maple syrup
• 2 tbsp lime juice
• 2 tbsp orange juice
• 5 tbsp soy sauce
• 1 tbsp olive oil
• 500 g potatoes, waxy
• 230 g wheat flour type 1050
• 125 g butter, cold, diced
• 2 eggs
• some salt
• 150 g crème fraîche
• 200g mozzarella
• ½ bunch chives
• some rosemary
• Butter for the molds

Instructions

Working time approx. 2 hours; Rest time approx. 13 hours; Cooking/baking time approx. 55 minutes; Total time approx. 15 hours 55 minutes

from the show “The Perfect Dinner” on VOX from 28.01.21

Weigh down a cedar plank and soak it in cold water overnight. The next day, combine maple syrup, lime juice, orange juice, soy sauce, olive oil, salt, and pepper to make a marinade. Brush the salmon thoroughly with the marinade several times and let it marinate for 30 minutes. Remove the plank from the water, place the marinated salmon skin-side down on it, and carefully sprinkle the brown sugar over the fish. Prepare the grill. Place the salmon on the plank and close the grill lid. Grill the fish for 20 minutes. For the potato quiche, cook the potatoes in their jacket potatoes, peel them, let them cool, and cut them into small cubes. For the pastry, combine the flour, butter cubes, 1 egg, and salt in a bowl and knead into a dough. Refrigerate for about 30 minutes. Grease the quiche dishes with butter, roll out the dough, place it in the dishes, and form a small rim. Spread the potatoes on the dough. For the topping, combine the crème fraîche with 1 egg, salt, chopped chives, and chopped rosemary and pour over the quiche. Dice the mozzarella and divide it among the quiche dishes. Bake in a preheated oven at 175°C (top/bottom heat) for about 35 minutes. Iris prepared this recipe as an appetizer on Thursday, January 28, 2021, in the show “The Perfect Dinner” – Day 4 from the Bergisches Land region.