John Myers
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Salmon Fillet Under Hood with Sweet Potato Fries in Herb Cream Sauce
The perfect salmon fillet under hood with sweet potato fries in herb cream sauce recipe with a picture and simple step-by-step instructions.
Salmon fillet under the hood
- 500 g Wild salmon
- 1 Onion
- 5 tbsp Breadcrumbs
- 50 g Butter
- 1 pinch Red chilli flakes
- 0,5 tsp Mustard powder
- 1 Knife point Smoked peppers
- Sugar
- 1 Lemon
- 1 tsp Tomato paste
- Sea-Salt
- Pepper from the grinder
Sweet potato fries
- 2 Sweet potatoes
- Smoked salt
- Rapeseed oil for deep-frying
Herb cream sauce
- 100 g Herbal cream cheese
- 1 cups Cream
- 1 tsp Dried wild garlic
- 1 tsp Frozen parsley leaves
- Freshly grated nutmeg
Salmon fillet under the hood
- Rub the lemon peel and squeeze the juice of half a lemon – mix everything together with butter, tomato paste and breadcrumbs and season with paprika, salt, pepper, mustard powder, chilli flakes and sugar.
- Peel the onion, dice it and stir into the mixture.
- Pepper the fish lightly and place on baking paper – spread the crust. Apply a little more crust to the thinner areas.
- Then brown under the grill at 190 ° C for 10-15 minutes until crispy.
- In my case, the crust is a bit dark in places in the pictures, but not yet burnt – the exposure only intensifies the effect.
Sweet potato fries
- Peel the potatoes, cut into sticks and sear briefly in boiling salted water, drain and fry in hot oil until crispy – drain on kitchen crepe and sprinkle with smoked salt.
Herb cream sauce
- Heat the cream slightly in a pan and stir in the cream cheese. Simmer briefly and refine with herbs – season with salt, pepper, a squeeze of lemon and nutmeg.
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