John Myers
Contents
show
Salmon in Beer Batter with Tartar Sauce and Pumpkin Wedges
The perfect salmon in beer batter with tartar sauce and pumpkin wedges recipe with a picture and simple step-by-step instructions.
for the tartar sauce
- 1 piece Egg yolks, fresh
- 1 tbsp Freshly squeezed lemon juice
- 125 ml Vegetable oil, cold pressed
- 1 tbsp Capers
- 3 piece Gherkins
- 1 piece Clove of garlic
- 2 tbsp Sour cream
- 1 tbsp Finely chopped parsley
- 1 tbsp Freshly chopped chives
- Salt and pepper
- Lemon juice and sugar to taste
for the pumpkin wedges
- 600 g Hakkaido pumpkin
- 2 tbsp Extra virgin olive oil
- 1 piece Garlic cloves chopped
- 1 tbsp Freshly squeezed lemon juice
- 0,5 tsp Espelette pepper
- 0,5 tsp Thyme
- Salt and pepper
for the salmon in the beer batter
- 400 g Salmon fillet
- 60 g Flour
- 20 g Food starch
- 1 piece Egg, free range
- 1 tbsp Vegetable oil
- 125 ml Beer
- Flour for turning
- Clarified butter for frying
Preparation of the tartar sauce
- Put the egg yolk in a bowl and mix thoroughly with lemon juice until a homogeneous mass is formed.
- Add a small amount of vegetable oil (I used cold-pressed rapeseed oil) drop by drop to the egg yolk, stirring continuously until the oil can no longer be seen. Then add a small amount of oil again and stir in again completely and continue so on until the mass gradually becomes lighter and thicker and has become a spreadable mass.
- Finely chop the capers, gherkins and garlic.
- Fold the sour cream, capers, gherkins, garlic, parsley and chives into the tartar sauce. Season to taste with salt, pepper, sugar and lemon juice. Cover the bowl and chill.
Preparing the pumpkin wedges
- Wash the pumpkin, cut in half, remove the seeds and fibers and cut with the peel into 2-3 cm thick wedges.
- Mix olive oil, garlic, lemon juice, salt, pepper, Espelette pepper and thyme well. Put the pumpkin wedges in a freezer bag, pour in the marinade and let sit in the fridge for about 60 minutes.
- Then place on a baking sheet lined with baking paper and bake for about 25 minutes in a preheated oven at 180 degrees.
Preparation of the salmon in the beer batter
- Separate the egg yolks from the egg white.
- Mix the flour with cornstarch, egg yolk, beer, oil and a little salt to form a smooth dough and let it soak for 30 minutes.
- Then whip the egg white until stiff and mix carefully.
- The following sample shows that the beer batter has the right consistency. If you stick your thumb and forefinger in and then slowly move them apart, the “thread” should only break off when a distance of 2-3 cm is reached.
- Heat plenty of clarified butter in a pan.
- Meanwhile, rinse the salmon with cold water, pat dry, season with salt and pepper, cut into 4-5 cm pieces and turn in the flour.
- Pull portion by portion through the beer batter, carefully pour into the hot fat and fry until golden brown on all sides for about 5 minutes. Lift out with a strainer and allow to drain on kitchen paper.
Serving
- Spread the pumpkin wedges on preheated plates and place the fried salmon pieces on top. Place the spicy tartar sauce next to it, garnish with lemon wedges and serve.
- * ~ ♥ ~ Have fun trying out and enjoying! ~ ♥ ~ *
Facebook Comments