John Myers
Contents
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Ingredients
For the salmon:
- 350 g Salmon fillet sushi quality
- 2 tsp Sesame oil
- Sugar
- Salt
For the yellow beetroot cream:
- 2 Pc. Yellow beetroot
- 100 g Cream cheese
- 1 Pc. Clove of garlic
- Lemon juice
- Salt
- Pepper
For the Parmesan crunch:
- 50 g Parmesan
- 25 g Butter
- 35 g Ground almonds
- 25 g Flour
For the decoration:
- 2 Pc. Yellow beetroot
- 1 packet Cress purple
- 1 Pc. Organic lemon
- 1 packet Trout caviar
Instructions
- Remove the salmon fillet from the skin and then cut into pieces of different sizes. Marinate the salmon with the sesame oil and let it steep in the refrigerator until further processing.
- Boil the yellow beets for 1 hour, leave to cool and peel. Slice 2 yellow beets for the decoration, puree the other two yellow beets with the cream cheese and garlic. Season with salt, pepper and lemon juice. Put the mixture in a piping bag and store in the refrigerator.
- For the Parmesan crunch, grate the Parmesan and mix with the remaining ingredients in a bowl. Knead until a homogeneous dough is formed. Crumble this on a baking sheet lined with baking paper and bake for about 10 minutes at 200 degrees top / bottom heat. It is important that the dough is not too dark but still crunchy. After the crunch has cooled, it can be crumbled.
- To serve, distribute the salmon on the plates and sprinkle with a little sugar and salt. Flame with the Bunsen burner so that the top is lightly browned.
- Spread the Parmesan crunch around the salmon in a line. Place the yellow beetroot cream and the shaved yellow beetroot on the plate. Sprinkle with caviar, purple cress and lemon zest.
Nutrition
Serving: 100gCalories: 294kcalCarbohydrates: 3.7gProtein: 17.8gFat: 23.3g
