John Myers
Contents
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Ingredients
Salmon fillet:
- 2 Salmon fillet packs (4 fillets / frozen)
- 4 tbsp Sweet soy sauce
- 4 tbsp Soy sauce
- 4 tbsp Rice wine
- 2 Red chili peppers
Kohlrabi:
- 2 Kohlrabi approx. 700 g
- 500 ml Vegetable broth (2 teaspoons instant)
- 1 tbsp Butter
- 1 tbsp Flour
- 1 pinch Salt
- 1 pinch Sugar
- 0,5 Cooking cream (100 g)
- 0,25 bunch Chopped parsley
Mashed potatoes:
- 800 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 1 big pinch of salt
- 0,5 Cooking cream (100 g)
Serve:
- 4 Stalks of parsley for garnish
Instructions
Salmon fillet:
- Clean the chili peppers, cut in half, wash and cut into rings. Thaw the salmon fillet and marinate in two ovenproof dishes for about 20 minutes with: sweet soy sauce (2 tbsp / 2 tbsp), soy sauce (2 tbsp / 2 tbsp), rice wine (2 tbsp / 2 tbsp) and red chilli pepper (1/1) . Bake / bake in a preheated oven at 200 ° C for about 20 minutes.
Kohlrabi:
- Peel the kohlrabi, cut eighths, cut into slices and simmer / cook in vegetable stock (500 ml / 2 teaspoons instant) for about 10 minutes. Heat butter (1 tbsp) in a saucepan, stir in flour (1.5 tbsp) (roux) and deglaze / pour in the vegetable stock + kohlrabi. Season with salt (1 pinch), pepper (1 pinch), sugar (1 pinch) and cooking cream (½ cup / 100 g). Finally fold in the chopped parsley.
Mashed potatoes:
- Peel and dice the potatoes and cook in salted water (1 teaspoon) for about 15 - 18 minutes, drain, add butter (1 tablespoon) and cooking cream (½ cup / 100 g) and work through / mash well with the potato masher. Season with salt (1 big pinch).
Serve:
- Serve the salmon fillet with kohlrabi vegetables and mashed potatoes, garnished with parsley.
Nutrition
Serving: 100gCalories: 110kcalCarbohydrates: 15.1gProtein: 1.9gFat: 4.2g
