John Myers
Salmon in Hay Bed with Potato Rose and Honey-mustard-dill Sauce
The perfect salmon in hay bed with potato rose and honey-mustard-dill sauce recipe with a picture and simple step-by-step instructions.
“Café de Paris” butter:
- 400 g Potatoes
- 300 g Bacon slices
- 2 Pc. Zucchini
- 2 Pc. Red peppers
- 1 Pc. Eggplant fresh
- 1 cups Cream
- 1 packet Mustard medium hot
- Honey
- 10 Bl. Spring roll dough
- 1 Bowl Meadow hay for fish
- Smoked pepper
- 2 tsp Chili Sauce (Sambal Oelek)
- 1 Pc. Garlic clove pressed
- 500 g Butter
- Salt
- Pepper
- Nutmeg
- Lemon juice
- I prepared the “Café de Paris” butter the day before. When it comes to the quantities I don’t want to commit myself to, as opinions differ when it comes to adding sambal olek and chili. First the butter is melted. Not that it is liquid, but slightly creamy. Add the ingredients for the butter and season to taste. Then pour the butter into a suitable mold and refrigerate.
- Place the bacon strips over an upturned muffin tin so that the molds are covered. Leave in the oven at approx. 180 degrees, remove from the molds and place on a kitchen towel.
- The fat cloth, if present, should be removed from the salmon. It dries very quickly and looks ugly. Then place the salmon fillets on the hay and grill them indirectly in the preheated grill at around 100 degrees to the desired cooking point (normally takes around 1 to 1 1/4 hours).
- Peel the potatoes and slice them into thin slices (approx. 1.2 mm). Cut 2 sheets of the dough into strips approx. 4 cm wide. Place the potato slices halfway down the length of the dough strip (this can be 10-15 slices depending on the thickness of the potatoes). Then fold over the protruding strip of dough, roll up the potatoes and place in a greased muffin tin.
- Then whisk 2 eggs and a mug of cream in a bowl, season with salt, pepper and nutmeg. Then fill the muffin tins halfway with it. Then you can add the remaining potato slices to the roses. The roses take about 35 minutes in a preheated oven at 160 degrees top and bottom heat. After 20 minutes I covered the pan with aluminum foil so that the ends of the potatoes didn’t get too crispy.
- The vegetables are cut into small cubes and sautéed in olive oil with herbs from Provence, salt and pepper.
- The spring roll dough is spread in the middle with the butter. Then put about a handful of vegetables on the butter and pack the whole thing into a packet. The cooking time is around 15 minutes at 160 degrees.
- For the sauce, the mustard is mixed with the honey in such a way that you can still easily perceive the acidity of the mustard, but the sweetness of the honey comes out more. Simply add dill tips to taste.
- When serving, season the salmon and potato roses with the hibiscus salt and smoked pepper.
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