Salmon Fillet with Lukewarm Endive Salad

Preface

1. I always buy a whole salmon and fill it first. How I do this I describe in my KB under the link = Tips >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>> http://www./tipp/1243/Lachs-filitieren-ist-doch-garnicht-sooooo-schwer.html
2. You don’t necessarily have to do this job, there is also the option of having this done by a specialist dealer. If you want to do it very quickly, buy TK goods. But now to the preparation:
3. The prepared salmon is salted and drizzled with lime. Then I cut the onion and the bacon and sear them in a pan with melted butter. Deglaze with balsamic vinegar and caramelize briefly.
4. I then cut the endive head into fine strips and added it to the onion bacon mixture. Now cook slowly and at a low temperature. I peeled the orange and cut it into quarters. I refrain from filiting them because they are added to the endives to cook them with. Now I add a dash of olive oil and Cremefine as well as the spices and let it simmer with the lid closed and the lowest heat. Of course, everything has to be mixed well beforehand. At the very end, a few freshly picked mint leaves.
5. Now it goes on with the salmon fillet. I cut small portions according to the amount needed. I fry this on the skin side with garlic and rosemary in an appropriately sized pan with melted butter and a dash of olive oil. Now turn and let steep for about 2 minutes.
6. During this time I mix the DIP for the salmon. For this, horseradish is rubbed directly from the root and mixed with the remaining ingredients.

Serving

1. With good planning, everything is ready and can be arranged. You can see an example in the pictures.

Bon appetit and culinary greetings your Biggi ♥