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Kasseler Salmon with Honey Crust on Mushroom Camembert Sauce

5 from 3 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 112 kcal

Ingredients
 

  • 750 g Kasseler salmon
  • 1 tbsp Flower honey
  • 200 g Camembert, I had Geramont
  • 200 g Mushrooms
  • 0,5 bunch Spring onions fresh
  • 250 ml Broth
  • 200 g Cream cheese
  • 1 tbsp Lemon juice
  • Some meat broth
  • Pepper
  • Nutmeg

Instructions
 

  • On Saturday morning I found a nice piece of Kasseler salmon in my freezer. Then I got the idea to cook a dish again that I hadn't made in a very long time. Unfortunately, I missed fresh mushrooms for this delicious dish and in this weather I didn't feel like going shopping just for that. Then I checked my supply and found mushrooms in the glass. An alternative, but believe me it tastes even better with the fresh ones ......
  • Also ... let the Kasseler thaw covered. Then put the smoked salmon in a baking dish and pour some meat stock over it. Preheat the oven to 180 degrees and fry the smoked pork in it for about 70 minutes. After the first 15 minutes I brushed the Kasseler with the blossom honey and poured on some more broth. I repeated this process 2 times. In the meantime, clean the spring onions and cut into fine rings. The camembert must be debarked and cut into small pieces. Just before the end of the cooking time, put the Kassel broth in a saucepan and stir in the processed cheese. Then dissolve the debarked Camenbert in it. Add the mushrooms. Briefly sauté the spring onions in a small pan and add them to the sauce. Season with the lemon juice, pepper and nutmeg. Cut the smoked pork into slices. Place 2 slices on each plate, add the remaining mushroom and leek mixture and serve with the sauce and boiled potatoes.
  • We still had a bit of Kasseler left over from the larger piece. I still have to think about what to do with it .......

Nutrition

Serving: 100gCalories: 112kcalCarbohydrates: 1.2gProtein: 7.9gFat: 8.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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