John Myers
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Glazed Salmon with Purple Sage Gnocci and Avocado Tartare
The perfect glazed salmon with purple sage gnocci and avocado tartare recipe with a picture and simple step-by-step instructions.
Salmon:
- 2 Pc. Cedar boards
- 5 Pc. Salmon fillet
- 1 tbsp Hoisin sauce
- 1 tbsp Dijon mustard
- 1 tbsp Freshly squeezed lemon juice
- 1 tbsp Melt butter
- 0,5 tsp Sesame oil
- 1 tbsp Beet syrup
- Tabasco
Sage Gnocchi:
- 1 Handful Sage
- Butter
- 1,5 kg Purple potatoes
- 6 Pc. Egg yolk
- 120 g Corn starch
- 120 g Semolina
- 6 tbsp Parmesan
- Salt
Avocado tartare:
- 4 Pc. Ripe avocado
- 4 Pc. Boiled beetroot
- 2 Pc. Spring onions
- 0,5 Pc. Cucumber
- Herb vinegar
- Olive oil
- Salt
- Chili
Salmon:
- Wash the salmon. Preheat the oven with the boards to 200 degrees top and bottom heat.
- Mix the ingredients for the glaze. Take the boards out of the oven, place the pieces of salmon on top and brush with the sauce. Bake for 20 minutes.
Sage Gnocchi:
- Peel and cook the potatoes. Pouring off. Press it through a potato press while it is still hot, then let it cool down.
- Add the remaining ingredients and knead well. Form small oval balls and press in with a fork. Put in boiling water until they float to the surface.
Avocado tartare:
- Cut all the ingredients into small pieces, mix and season to taste.
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