John Myers
Contents
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Ingredients
- 10 Pc. Potatoes
- Salt
- Pepper
- 5 tbsp Olive oil
- 500 g Salmon fillet
- 600 g Fresh spinach leaves
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 3 Pc. Tomatoes
- 300 g Creme Legere
- Rosemary
- Thyme
- 50 g Almonds with skin
- 0,75 tsp Butter
- 3 tbsp Breadcrumbs
Instructions
Potatoes:
- First cook the potatoes with their skin on for about 30 minutes. Then carefully flatten the potatoes, brush with olive oil, cover with a little rosemary and sprinkle with sea salt.
- Put the potatoes in the oven at 180 ° C for approx. 30-40 minutes until they are slightly brown and crispy.
Salmon:
- Put the previously shrink-wrapped salmon in a container and cook until translucent with a Sous-Vide stick for approx. 30 min at 42 ° C.
- Meanwhile, put the butter in a pan and fry the onion and garlic in it. Add the chopped almonds, thyme and breadcrumbs and fry briefly.
- Then deglaze with chopped tomatoes and creme Legere, add the fresh spinach and let it soak. Reduce the heat a little.
- When the salmon is fully cooked, fry briefly in a hot pan.
Serving:
- Place two potatoes next to each other on each plate, pour the white sauce on top and then place the salmon on top and serve.
Nutrition
Serving: 100gCalories: 188kcalCarbohydrates: 4.3gProtein: 8.3gFat: 15.4g
