Düsseldorf mustard soup with salmon

Ingredients for 5 servings:

• 500 g bread mix “rye crust”
• 20 g fresh yeast
• 350 ml water
• 1 tbsp olive oil
• 1 tsp salt
• 250 g tomatoes, dried in oil
• 100 ml water for the oven
• 500g sour cream
• 2 spring onions
• 1 bunch of parsley
• 1 bunch of chives
• 1 tbsp Balsamic vinegar bianco
• 1 tbsp olive oil
• 2 tbsp sugar, white
• salt and pepper
• 500 g salmon fillet(s) with skin
• salt and pepper
• 3 large potatoes
• 3 large onions, white
• 250 ml white wine
• 800 ml vegetable stock, reduced from 1.6 l
• 200 ml cream
• 200 ml milk
• 4 tbsp mustard, medium hot
• 2 tbsp oil
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours

from the show “The Perfect Dinner” on VOX from 18.06.2020

For the tomato bread: Pour the bread mix into a bowl. Dissolve the yeast in 100 ml of warm water and add to the baking mix. Add the remaining 250 ml of water, olive oil, and salt. Knead well until a smooth dough forms. Let it rise in a warm place for 15 minutes. In the meantime, drain the sun-dried tomatoes and cut into small pieces, discarding any stems. Knead the tomato pieces into the dough. Knead the dough well again and shape into an oblong loaf. Let it rise for another 45 minutes. Preheat the oven to 210°C fan/convection oven. Quickly open the oven and place the bread on the middle rack. Pour 100 ml of water onto the bottom of the oven and quickly close the oven. Then reduce the temperature to 180°C. Bake the bread for 50 minutes. For the herb cream: Cut the spring onions into small rings, and finely chop the parsley and chives. Mix all ingredients in a bowl. Season with salt and pepper. Refrigerate until ready to serve. For the flame-grilled salmon: Soak a cedar wood board in water for at least 2 hours. Check the salmon for bones in the middle section and remove any bones. Preheat a gas or charcoal grill. Place the salmon on the board and season with salt and pepper. Place the salmon and board on the grill and cook with the lid closed for about 45 minutes. For the Düsseldorf mustard soup: Peel the potatoes and cut into thin slices. Peel and chop the onions. Pour the oil into a saucepan and fry the onions until translucent. Then add the potato slices to the onions in the pan and sauté. Be careful not to let the potatoes and onions brown. Deglaze with the white wine and reduce by 1/3. Add the vegetable stock, cream, and milk to the pan and mix well. Simmer with the lid closed for 20-30 minutes over medium heat. Puree the soup with a hand blender and then bring back to a boil briefly. Stir in the mustard and season with salt and pepper. Nina prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 4 in Düsseldorf – on Thursday, June 18, 2020.