John Myers
Contents
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Ingredients
- 300 g Pointed cabbage fresh
- 400 g Pollack fillet
- 50 g Celeriac fresh
- 50 g Leek
- 0,5 Medium carrot
- 2 tbsp Vegetable extract (see recipe)
- 1 small Onion
- 50 g Kat ham
- 3 Fresh tomatoes
- 1 tbsp Clarified butter
- 1 tsp Ground ginger
- Freshly grated nutmeg
- Salt
- Black pepper from the mill
- Curry
- 0,5 tsp Garlic paste (see recipe)
- 1 tsp Caraway seed
- 100 ml Vegetable broth
- 7 herbs
- Flour for flour
- Herbal mustard cream sauce (see recipe)
Instructions
- Dice celeriac and carrot and cut the leek into strips. Bring some salted water to the boil and add 2 tbsp. Blanch the vegetable extract for 3 minutes, then strain immediately and cool with cold water. Catch the vegetable stock. "Vegetable extract
- Now cut the onion into small cubes. Heat the pan, dissolve the clarified butter and fry the ham, then add the onions and sweat until translucent.
- Briefly blanch the tomatoes in boiling water and then peel them, remove the core and cut into cubes.
- Cut the pointed cabbage into small pieces and add to the pan and roast with it. Stir in caraway seeds and garlic paste "garlic paste".
- Now add the blanched vegetables and pour the vegetable stock from the blanching over them. Simmer gently over low heat until the vegetables are firm to the bite. Then add the filleted tomato cubes.
- Finally, season the cooked vegetables with 7 herbs, salt, curry, black pepper from the mill and nutmeg.
- Now divide the salmon in two, season with salt and pepper from the grinder and lightly flour.
- Heat the pan, melt the clarified butter and fry the salmon on both sides until juicy and crispy.
- Finally, distribute the vegetables on a preheated plate and place the salmon on the bed of pointed cabbage. This goes well with the herb-mustard-cream sauce Herbs - Mustard - Cream Sauce Bon appetit.
Nutrition
Serving: 100gCalories: 97kcalCarbohydrates: 2.3gProtein: 10.5gFat: 5.1g
