John Myers
Contents
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Ingredients
For the salmon steak in a pea puree bed:
- 400 g Frozen peas
- Salmon steak
- 1 tsp Butter
- Salt
- Pepper
- Cream
- Nutmeg
- Parmesan
For the bread:
- 15 g Yeast fresh
- 2 tsp Sugar
- 200 ml Water warm
- 2 tsp Olive oil
- 1 tsp Sea salt
- 300 g Flour
- 2 Pc. Garlic cloves
- 2 tbsp Olive oil
- 2 tbsp Dried parsley
- 2 tsp Dried thyme
- 2 tsp Dried rosemary
- 1 tsp Dried oregano
- Pepper
Instructions
Pea puree:
- Bring the peas to the boil with a little water. Then puree with a dash of cream and butter and season with salt, pepper and nutmeg.
- Bread the skin of the salmon fillet with butter and fry in fat. Then season with salt and pepper to taste
Parmesan chip:
- For the chip, spread the Parmesan cheese in a pile on a baking sheet lined with baking paper.
Loaf:
- Crush the yeast and sprinkle with the sugar. After a few minutes, dissolve the yeast in warm water.
- Now mix the flour with 1 teaspoon sea salt. Add 2 teaspoons of olive oil to the liquid and then knead it with the flour mixture to form a smooth dough.
- Let the dough rise in a warm place for about 1 hour.
- In the meantime, the herb mixture is prepared: To do this, first press the garlic cloves and mix them with the sea salt, olive oil, dried herbs and pepper and set aside.
- Knead the risen dough well again on a floured work surface. Then roll out the dough into an approx. 1 cm thick rectangle.
- Now the dough can be coated with the herb mixture and then rolled up lengthways.
- Cut the dough roll lengthways with a knife, but do not cut all the way through on one side and leave the dough closed.
- Now carefully braid the two edges of the dough around each other and press the ends together. Let the braided herb bread rise for another 20 minutes.
- Then bake in the oven at 180 ° C for about 25-30 minutes until golden brown.
Nutrition
Serving: 100gCalories: 199kcalCarbohydrates: 27.1gProtein: 4.4gFat: 8.1g
