John Myers
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Butter with Fish
The perfect butter with fish recipe with a picture and simple step-by-step instructions.
For the bread:
- 500 g Wheat flour type 550
- 21 g Yeast
- 350 ml Lukewarm water
- 2 tsp Salt
- 1 tsp Sugar
- 5 tbsp Beetroot juice
- 5 tbsp Olive oil
For the salmon tartare:
- 400 g Salmon fillet
- 400 g Smoked salmon
- 4 Pc. Spring onions
- 1,5 tsp Honey
- 5 tbsp Olive oil
- 1,5 Pc. Garlic cloves
- 1,5 Pc. Lemons untreated
- 200 g Creme fraiche Cheese
- Cress (garden cress)
For the cucumber foam:
- 1 Pc. Cucumber
- 200 g Cream
- 100 ml Milk
- 1 tbsp Butter flakes
- Dill
- Salt and pepper
loaf
- Dissolve the yeast in the water, add the sugar and gradually stir in the flour. Now add the beetroot juice and knead everything into a smooth dough. Cover and let it rest for an hour. Then add the olive oil and salt, knead this and let the dough rest for two hours.
- Then shape the dough into two loaves of bread and let rise one last time for half an hour. Then put in the preheated oven and bake for about 20-30 minutes.
Salmon tartare with lemon cream
- Finely dice both types of salmon and refrigerate. Cut the onions into fine rings, peel and finely dice the garlic. Rinse the lemon with hot water, finely grate the peel and squeeze out the juice. Mix the diced salmon with honey, half of the lemon juice, lemon zest, olive oil, onions and garlic and season with salt and pepper. Mix the creme fraiche with the remaining lemon juice and season with salt and pepper
Cucumber foam
- First cut the cucumber into small pieces and then puree in the blender. Bring the cucumber mixture to the boil with milk, cream and the chopped dill. Then add the butter flakes and puree until there is real air.
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