Salmon Fillet with Crispy Crust in Riesling Sauce & Dill Potatoes

preparation

1. Boil the potatoes in their skins – prepare the lemon zest – squeeze the lemon – wash, dry and chop the dill

Marinate salmon

1. Place the salmon fillet on cling film – season with lemon juice, salt and green pepper from the mill and close the film tightly – salmon in this marinade for at least 1 hour. let rest cold

Crispy crust

1. Finely grind the rusks with salt, pepper and flour in the moulinex – add the lemons and then spread this mixture on a piece of aluminum foil

Preparation of the salmon fillet

1. Place the salmon skin side on the rusks and squeeze a little – then fry the fish in hot oil on the crumbled side for about 4 minutes (do not give too much heat, otherwise the crispy crust will burn!) Roast rosemary twigs (this gives the fish a wonderful taste) Aroma )
2. Take the salmon fillet out of the pan and leave it to rest in the preheated oven open for 10 minutes at approx. 100 degrees

Riesling sauce

1. Pour a strong dash of riesling into the stock – then add a tablespoon of philadelphia smoked salmon and stir – refine with saba di trebbiano

Dill potato

1. Peel the cooked potatoes, cut in half – heat the butter and add the finely chopped dill – toss the potatoes in the dill butter – sprinkle with a little salt

serve and decorate

1. Take the salmon fillet out of the oven and place on the plate with the dill potatoes and riesling sauce – decorate with a little balsamic cream

Postscript

1. Unfortunately, Irene was stuck in a traffic jam and was 40 minutes late – which resulted in the fact that everything had to be kept warm for a little too long ….. fish and potatoes no longer as they should be and the sauce a bit too thick .. .. (that could have been changed, but then it didn’t matter) …. what a shame ….