John Myers
Contents
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Ingredients
Salmon fillet from the oven:
- 250 g 1 pack of wild salmon fillet frozen
- 100 ml Cream
- 100 ml Milk
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tbsp Liquid honey
- 1 tsp Medium hot mustard
- 2 tbsp 8-herbs frozen
Sugar snap:
- 200 g Snow peas
- 1 tsp Salt
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Basmati rice:
- 75 g Basmati rice
- 275 ml Water
- 0,5 tsp Salt
- 0,5 tsp Ground turmeric
- Serve:
- 2 Discs Lemon
- 2 * ½ small tomatoes
Instructions
Salmon fillet from the oven:
- Made from cream (100 ml), milk (100 ml), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), liquid honey (1 tbsp), medium-hot mustard (1 teaspoon) and 8-herb frozen (2 tbsp) mix a marinade. Wash the two salmon fillets, pat dry with kitchen paper and put them frozen in a small baking dish. Pour the marinade over and bake / bake in the preheated oven at 180 ° C for about 25 minutes.
Sugar snap:
- Clean / remove the threads from the sugar snap peas, wash and blanch in sparkling salt water (1 teaspoon salt) for about 1 minute, drain through a kitchen sieve and rinse with cold water. Pour butter (1 tbsp) into the hot saucepan, toss the snow peas in it and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Basmati rice:
- Bring basmati rice (´75 g) in salted water (275 ml water / ½ teaspoon salt) and ground turmeric (½ teaspoon) to the boil, stir and let cook on the lowest level for approx. 20 minutes. Always keep the lid closed!
Serve:
- Divide the salmon fillet from the oven with the sauce on 2 plates. Squeeze basmati rice into a cup and turn it onto the plate. Garnish with snow peas and a slice of lemon and half a tomato each, serve.
