Boil the potatoes in their skins - prepare the lemon zest - squeeze the lemon - wash, dry and chop the dill
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
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
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 )
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
Pour a strong dash of riesling into the stock - then add a tablespoon of philadelphia smoked salmon and stir - refine with saba di trebbiano
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
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
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 ....
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.