John Myers
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Ingredients
Pacific wild salmon fillet:
- 2 Pacific wild salmon fillet à 125 g
- 0,5 Lemon
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 tbsp Clarified butter (leftover from asparagus!)
Jacket potatoes:
- 500 g New potatoes
- 1 tsp Salt
Tomato-cucumber-salad:
- 200 g Tomatoes
- 0,5 Snake cucumber approx. 200 g
- 1 Spring onions approx. 50 g
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 4 big pinches Mediterranean-Style seasoned salt from the mill
- 2 tbsp Olive oil
- 1 tbsp Cremoso bianco
Instructions
Pacific wild salmon fillet:
- Wash the salmon fillets, pat dry with kitchen paper, drizzle with lemon juice, season with plenty of salt and pepper on both sides and fry vigorously on both sides in a pan with clarified butter (1 tbsp). Close the pan with a lid and cook / simmer the fish on the lowest setting for approx. 6-8 minutes.
Jacket potatoes:
- Wash the potatoes and cook them in salted water (1 teaspoon salt) for about 20 minutes, drain and peel them off.
Tomato-cucumber-salad:
- Wash the tomatoes, remove the stem (here with the strawberry shark!), Halve and cut into slices. Peel the cucumber, cut in half lengthways and cut into fine slices. Clean and wash the spring onions and cut diagonally into rings. Put all the ingredients (tomato slices, cucumber slices, spring onion rings, 2 tablespoons of olive oil, 1 tablespoon of cremoso bianco, 2 big pinches of coarse sea salt from the mill, 2 big pinches of colored pepper from the mill and 4 big pinches of Mediterranean-style spice salt from the mill) in a bowl and mix carefully.
Serve:
- Serve the Pacific wild salmon fillet with jacket potatoes and a tomato and cucumber salad. Possibly sprinkle the potatoes with the fish roast.
Nutrition
Serving: 100gCalories: 111kcalCarbohydrates: 11gProtein: 1.5gFat: 6.6g
