John Myers
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Salmon on Bed of Beluga Lentils Accompanied with Mashed Potatoes. Dessert.
The perfect salmon on bed of beluga lentils accompanied with mashed potatoes. dessert. recipe with a picture and simple step-by-step instructions.
Lenses :
- 70 g Beluga lentils
- 1 Pc. Carrot
- 1 Pc. Spring onion
- 1 tablespoon Blackberry vinegar
- Water
- Salt and pepper
Mashed potatoes:
- 3 Pc. Potatoes
- Salted water
- 1 Pc. Butter
- 1 shot Milk hot
- 1 pinch Freshly grated nutmeg
- 2 pinch Parsley
Salmon :
- 450 g Fresh salmon with skin
- Rapeseed oil
- 3 Pc. Lemon wedges
Dessert:
- 1,5 Pc. Pear
- 2 tablespoon Sugar
- 20 g Butter
- 6 Pc. Amarettini almond biscuits
- 6 Pc. Nougat – eggs
- 250 g Quark
- 1 pinch Vanilla pulp
- 1 Splash Honey liquid
- 1 shot Liquid cream
- Orange zest
Lenses :
- Peel the carrot and cut into small cubes. Cut off the end of the spring onion, halve the thick ends, cut. Weigh lentils.
- Put the water on, add all the ingredients, cook for approx. 20-22 minutes. I made blackberry vinegar myself, just add white wine vinegar with fruits and let it steep for a year. Strain the fruits. Add the seasoning and vinegar at the end.
Mashed potatoes:
- Put on the lentils at the same time, cook for approx. 20 minutes, drain, add milk, butter, nutmeg + mash. Arrange in a ring, sprinkle with parsley.
Cut salmon into pieces:
- Sauté on the skin with a time delay until the white on the edge comes out (approx. 5 – 6 min.) Now turn and switch off the heat just let it go through. Make sure that there is enough time for the stamping.
Dessert:
- Peel and halve the pear, remove the stem and core, cut into wedges. Melt sugar with butter, insert pear wedges, turn more often, candy. Arrange on a plate.
- Mix the quark with all the ingredients until smooth, form doughs. Equip with nougat, put on Amarettini.
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