John Myers
Salmon Fillet on Creamy Kale
The perfect salmon fillet on creamy kale recipe with a picture and simple step-by-step instructions.
- 600 g Salmon fillet
- 200 g Kale fresh
- 1 Pc. Onion
- 2 Pc. Clove of garlic
- 250 g Mushrooms brown
- 0,5 Pc. Lemon juice
- 150 ml Milk or cream
- 100 g Gorgonzola dolce
- Clarified butter for frying
- Sea-Salt
- Pepper from the grinder
- 2 tsp Toasted sesame seeds
- Portion the salmon into portions of 150gr. . Halve and squeeze the lemon, place the slices in it and marinate for at least 1 hour.
- Roast the sesame seeds in a pan without fat and set aside. Clean and wash the kale and blanch it in boiling salted water for 10 minutes.
- Chop the onion and garlic and sauté in a pan with clarified butter until translucent. Take out and set aside. Slice the mushrooms into leaves, fry them in the pan and take them out again and set aside.
- Coarsely chop the gorgonzola and add to the pan. Pour the cream over it. Heat slowly and melt the Gorgonzola in the cream. Add the onions and garlic again.
- Remove the fish fillets from the marinade. Salt and pepper. Fry in clarified butter in a pan and turn carefully after 3-4 minutes.
- Add the blanched kale to the creamy cheese sauce and heat, do not boil any more. Finally mix in the mushrooms again. To taste.
- Arrange the kale on the plates and place the fish fillets on top, sprinkle with the sesame seeds and serve.
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