John Myers
Contents
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Ingredients
For the salmon fiet
- 1 Salmon fillet
- Plant cream
For the mashed potatoes
- 6 Potatoes
- 60 ml Milk, 1.5%
- 1 tsp Butter
- Nutmeg, salt, vegetable broth
- 1 splash Lemon
For the cauliflower puree
- 0,5 Cauliflower fresh
- 2 tbsp Herbal Cream Light
- 2 tsp 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
Instructions
The mashed potatoes
- 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
- 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
- Melt a little vegetable cream in the pan and fry the salmon fillet on both sides.
The horseradish cream sauce
- 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.
Nutrition
Serving: 100gCalories: 51kcalCarbohydrates: 9.7gProtein: 1.7gFat: 0.4g
