John Myers
Contents
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Ingredients
- 250 g Skinless salmon fillet
- 1 tbsp Extra virgin olive oil
- 1 Celery bulbs roughly diced
- 2 tsp Butter
- 2 Quartered onions
- 50 g Diced pork belly
- 100 ml Poultry stock
- 2 tbsp Béarnaise sauce
- 4 Cherry tomatoes with panicle
- 1 tbsp Chopped parsley
- Salt and pepper
Instructions
- Melt 1 teaspoon butter in a pan and fry the celery cubes for 2 minutes over medium heat. Salt and pepper a little. Be careful, the pork belly still gives off salt. Transfer to a bowl. Brown the onion quarters in the pan on the cut sides. Steam covered. Add to the celery. Put the olive oil in the pan and briefly fry the pork belly in it, it will cook in the oven to the end. Mix with the celery and onions.
- Fill into a baking dish (or divided into 2 serving dishes). Pour the stock into the pan, bring to the boil and pour over the celery. Braise in the oven at 180 ° C for about 30 minutes (depending on the size of the celery pieces) until the celery is soft. Keep warm in the switched off oven.
- Put the olive oil in the pan. If necessary, divide the fish fillet into 2 portions. Season with salt and pepper and fry for 6-8 minutes over a mild to medium heat. Incidentally, stew the tomatoes as well. Halfway through, add the remaining butter to the pan and turn the fish. Turn off the heat and let the salmon simmer in the remaining heat of the pan so that it stays nice and juicy and ideally still retains a glassy core.
- Sprinkle the celery with the parsley and serve with the salmon. Pour some bearnaise sauce over the fish and garnish with the braised tomatoes. Enjoy your meal!
Nutrition
Serving: 100gCalories: 291kcalCarbohydrates: 0.6gProtein: 11.5gFat: 27.3g
