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Salmon on Horseradish Cream Sauce with Two Kinds of Puree

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Salmon on Horseradish Cream Sauce with Two Kinds of Puree

The perfect salmon on horseradish cream sauce with two kinds of puree recipe with a picture and simple step-by-step instructions.

For the salmon fiet

  • 1 Salmon fillet
  • Plant cream

For the mashed potatoes

  • 6 Potatoes
  • 60 ml Milk, 1.5%
  • 1 tsp Soft butter
  • Nutmeg, salt, vegetable broth
  • 1 Splash Lemon

For the cauliflower puree

  • 0,5 Cauliflower fresh
  • 2 tbsp Herbal Cream Light
  • 2 tsp Soft butter
  • 1 tsp Mustard
  • Vegetable broth

For the horseradish cream sauce

  • 0,5 Shallot
  • Plant cream
  • 1 tbsp Flour
  • 150 ml Water
  • 50 ml Cream / Cremefine
  • 2 tsp Horseradish
  • 1 Splash Lemon
  • 1 tsp Vegetable broth

The mashed potatoes

  1. First, the potatoes are peeled, washed and quartered. Now cook the potatoes in salted water. In the meantime, gently heat a small block of butter in the microwave (or on the stove). When the potatoes are done, the water is poured off and a teaspoon of the melted butter is added to the potatoes. Add the milk and puree. Season to taste with salt, nutmeg and lemon.

The cauliflower puree

  1. Remove the stalk and cut off half of the cauliflower florets, wash and boil in water with a little vegetable stock. When the cauliflower is done, add 2 tablespoons of Herbal Cream Light, 2 teaspoons of the melted butter and 1 teaspoon of mustard. Now everything is pureed and seasoned well.

The salmon fillet

  1. Melt a little vegetable cream in the pan and fry the salmon fillet on both sides.

The horseradish cream sauce

  1. Peel and halve a shallot. Half the shallot is finely diced and steamed until translucent in a little vegetable cream. Now 1 tablespoon flour is added and both are mixed well until the flour has been completely absorbed. Then deglaze with water and stir well. The basis for a sauce is now created, which can generally be refined with all sorts of ingredients. In this case, add 2 teaspoons of horseradish and 50ml of cream. The sauce is seasoned with a splash of lemon and a heaped teaspoon of vegetable stock.
Dinner
European
salmon on horseradish cream sauce with two kinds of puree

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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