John Myers
Contents
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Alpîranî
Filê salmon:
- 250 g 1 package of skinless salmon fillet frozen 2 pieces
- 2 çerm Ermê lemonê
- 2 pêlên mezin Xwêya deryaya qelew ji alê
Salada beetroot:
- 200 g Beetroot, pijandî û paqij kirin
- 1 çerm mast style Greek
- 1 çerm Sîrka birincê sivik
- 0,5 tsp Îekir
- 0,5 tsp Xwê
Wafflên kartol:
- 300 g Potatoes
- 1 tsp Xwê
- 1 tsp Tevahiya tovên kermî
- 1 tsp Turmeric erdê
- 75 ml Şîr
- 25 g Runê nîvişk
- 38 g Ard
- 0,25 tsp Paqijka pijandinê
- 1 Egg
- 0,5 tsp Xwê
- 1 çerm Hespê teze hatiye çekirin
- 1 çerm Rûnê tîrêjê
Sûxrekirin:
- 2 Discs Leymûn
- 2 çerm Cream horseradish from glass
Telîmata
Filê salmon:
- Let the salmon fillet thaw and drizzle with lemon juice (2 tbsp). Heat sunflower oil (1 tbsp) in a pan and fry the wild salmon fillets on both sides for about 2 minutes. Finally, season with coarse sea salt from the mill (1 big pinch each).
Salada beetroot:
- Cut the beetroot first into slices and then into strips. Mix the beetroot strips with the Greek style yogurt (1 tbsp), light rice vinegar (1 tbsp), sugar (½ teaspoon) and salt (½ teaspoon) and let it steep for a few minutes.
Wafflên kartol:
- Wash the potatoes, boil them in salted water (1 teaspoon salt), ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain, peel and press through the potato press. Add milk (75 ml), butter (25 g), flour (38 g), baking powder (½ teaspoon), 1 egg, freshly grated horseradish (1 teaspoon) and salt (½ teaspoon) and work everything into a thick waffle batter. Heat the waffle iron (here: Belgian waffle iron), brush with sunflower oil, pour in half of the batter and bake 2 yellow-brown potato waffles. Do the same with the second half.
Sûxrekirin:
- Divide the salmon fillet, beetroot salad and potato waffles on 2 plates and garnish with cream horseradish (1 tbsp) and a lemon wedge, serve.
