John Myers
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Salmon Fillet with Sauce, Broccoli and Triplets
The perfect salmon fillet with sauce, broccoli and triplets recipe with a picture and simple step-by-step instructions.
Salmon fillet:
- 300 g 1 Norwegisches Lachsfilet
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Sauce:
- 6 tbsp Cooking cream
- 2 tbsp Coffee cream
- 2 tbsp Water
- 1 tbsp Sour cream
- 1 big pinch Coarse sea salt from the mill
- 1 big pinch Colorful pepper from the mill
- 0,5 Cup Sliced parsley
Broccoli:
- 550 g / cleaned about 350 g Broccoli
- 1 liter Water
- 1 tsp Salt
- 1 tsp Instant vegetable broth
- 2 big pinches Coarse sea salt from the mill
Triplets: (Small, waxy potatoes)
- 400 g / 14 pieces Triplets
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Discs Lemon
- 2 Mini Romana vine tomato
- 2 Stalk Parsley
Salmon fillet:
- Wash the salmon fillet, pat dry with kitchen paper and cut in half. Heat sunflower oil (1 tbsp) with butter (1 tbsp) in a pan, fry the salmon fillets vigorously on the skin side for approx. 4 -5 minutes, turn and fry on the meat side at the lowest temperature for another 4 – 5 minutes. Drizzle with the roasting liquid from time to time. Finally, season on both sides with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Remove the salmon and keep it warm in the oven at 50 ° C.
Sauce:
- Wash the parsley, shake dry and cut finely. Stir the cooking cream (6 tbsp) with coffee cream (2 tbsp), water (2 tbsp) and sour cream (1 tbsp) into the salmon roast pan. Season with coarse sea salt from the mill (1 big pinch), colored pepper from the mill (1 big pinch), sugar (1 pinch) and lemon juice (1 strong splash) and fold in the chopped parsley (½ cup). Let everything boil down / reduce for a few more minutes.
Broccoli:
- Cut / clean the broccoli into florets. Fill a saucepan with salted water (1 liter of water / 1 teaspoon of salt) and instant vegetable stock (1 teaspoon) and place the steamer on top. Fill the broccoli florets into the steamer, close with a lid, steam everything for about 10 minutes and finally season the broccoli with coarse sea salt from the mill (2 big pinches).
Triplets: (Small, waxy potatoes)
- Peel the triplets, wash them, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve the salmon fillet with sauce, a lemon wedge, broccoli and triplets, each garnished with ½ a small tomato and a stick of parsley.
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