Salmon Fillet with Crispy Crust in Riesling Sauce & Dill Potatoes

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 102 kcal


Salmon fillet

  • 1 large Salmon fillet without bones
  • 1 Lemon untreated
  • Salt
  • Pepper from the grinder
  • Olive oil
  • 2 small Rosemary sprigs

Crispy crust

  • 2 slices Zwieback
  • 1 tbsp Flour
  • 1 tbsp Salt and pepper
  • 1 tsp Bio lemon zest

Riesling sauce

  • 1 shot Riesling
  • 1 tbsp Philadelphia smoked salmon
  • 1 tsp Saba da uve Trebbiano

Dill potatoes

  • Potato
  • Butter
  • Fresh dill


  • Balsamic cream



  • Boil the potatoes in their skins - prepare the lemon zest - squeeze the lemon - wash, dry and chop the dill

Marinate salmon

  • 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

  • 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

Riesling sauce

  • 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

  • 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 ....


Serving: 100gCalories: 102kcalCarbohydrates: 19.9gProtein: 2.7gFat: 0.3g
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Written by John Myers

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.

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