John Myers
Contents
show
Ingredients
- 400 g Fresh pollack fillet
- 2 piece Kohlrabi fresh
- 1 liter Salted water
- 0,5 liter Hollandaise sauce
- 0,01 g Saffron threads
- 4 piece Floury potatoes
- 0,125 liter Cream 30% fat
- 125 g Butter
- 1 pinch Nutmeg
- Salt
- Pepper
- Flour
- Vegetable oil
- Lemon fruit juice
- 0,5 liter Dill sauce, see cookbook
- -
Instructions
- Clean the kohlrabi, cut away the woody parts, dice the rest and cook in salted water for about 20 minutes. Then make a hollandaise from the cooking water (see cookbook) and season the vegetables with the same, the saffron, salt and pepper.
- Boil the potatoes, process with the cream and butter into a smooth mashed potatoes and season with salt / pepper and nutmeg.
- Season the salmon on both sides with salt and pepper, acidify with a little lemon juice and fry on the skin side.
- Now prepare the dill sauce and serve everything together immediately on preheated plates!
- This combination was a stunner, unfortunately I didn't take any photos of the preparation because we didn't actually intend to use the recipe 😉
Nutrition
Serving: 100gCalories: 211kcalCarbohydrates: 0.8gProtein: 1.3gFat: 22.7g
