John Myers
Contents
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Ingredients
the fish
- 3 piece Skinless salmon fillet
- 3 tablespoon Lime juice
- 1 teaspoon Sea salt from the mill
- 1 teaspoon Freshly ground Szechuan peppercorns
- Butter
- Olive oil
as an addition / edition
- Sage leaves
- Spring onions fresh
- Fresh garlic
Side dishes
- 500 g Boiled asparagus potato
- 0,5 teaspoon Salt
- 0,5 teaspoon Nut butter
Salad from the garden
- 1 piece Lettuce
- 150 g Cherry tomatoes
- 0,5 piece Cucumber
- 5 Stems Leaf parsley
- 3 Rods Spring onions fresh
dressing
- 100 g Grana Padano freshly grated
- 150 ml. Buttermilk
- 1 cups Yogurt
- 1 shot Balsamic vinegar
- 2 shot Olive oil
- 2 teaspoon Honey
- 50 ml. Lime juice
- Pepper and salt
Instructions
- After the salmon fillet has been washed and checked for bones, it is rubbed with lime juice and sea salt. Set aside until fried.
- Peel, quarter and wash the potatoes - then put them in a saucepan with hot water and cook at a low temperature.
- On a platter, the olive oil and butter are slowly melted and then the plucked sage leaves are heated in it. Add the garlic (which you have cut very finely) and the spring onions, prepared according to your taste, one after the other. Cook slowly.
- During this time, the salad ingredients are washed, cut and the dressing mixed. Mix the two together and let them steep.
- Now set the heat of the plate with the sage leaves to the highest level and cook the salmon on all sides. Reduce heat again and add pepper to the salmon. Now cook for 1 minute on each side.
- Now prepare the plates and bowls and serve everything according to your personal preferences.
Culinary greetings your Biggi ♥
Nutrition
Serving: 100gCalories: 89kcalCarbohydrates: 17.8gProtein: 0.6gFat: 0.4g
