John Myers
Contents
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Ingredients
- 200 g Alaska pollock
- 200 g Salmon Gravaved
- 0,25 L White wine dry
- 0,25 L Cream
- Lemon pepper
- Fleur de Sel sea salt
- 1 tbsp Freshly chopped dill
- Freshly grated nutmeg
- Mustard
- For the sesame patties
- 10 Potatoes very small and fresh
- 1 tbsp Butter
- 1 tbsp Sesame black
- Salt
- Caraway seeds
Instructions
- Wash the potatoes thoroughly and boil them in salted water with a little caraway seeds until they are soft, let them cool down a little
- Let the fish thaw a little, pat dry a little and season with lemon pepper and sea salt. And cut into pieces of roughly the same size.
- Heat the butter in the pan and slowly fry the salmon on both sides.
- Add half of the dill and pour in the wine and reduce by half.
- Now add the cream and reduce it by half again and finally season with a pinch of mustard and freshly grated nutmeg and keep warm.
- Halve the slightly cooled jacket potatoes and remove the caraway seeds ..... simply wipe them off ...
- Melt the butter in a saucepan, add the sesame seeds and briefly roast the potatoes with the cut side in the sesame-butter mixture and fry them. Now shake the pot again and again until all the spots are once in the sesame-butter mixture.
- Now serve the sesame potatoes with the fish. Finally sprinkle with the rest of the dill.
Nutrition
Serving: 100gCalories: 189kcalCarbohydrates: 1.2gProtein: 9.2gFat: 14.5g
