John Myers
Contents
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Ingredients
Salmon Rolls:
- 300 g / rest / see my recipe *) Cooked salmon meat
- 1/2 bun from yesterday
- 1 small onion cleaned / peeled
- 0,5 Cup Finely chopped leaf parsley
- 1 Egg
- 0,5 tsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- Breadcrumbs
- 1 tbsp Clarified butter
- 1 tbsp Sunflower oil
French beans:
- 200 g French beans
- 1 tsp Salt
- 2 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Baby jacket potatoes:
- 200 g / (small, waxy potatoes / 12 pieces) Baby potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Lemon butter:
- 30 g Lemon butter / rest of yesterday / see my recipe: *)
Serve:
- 2 basil tips
- 2 * ½ cherry tomatoes for garnish
Instructions
Salmon Rolls:
- Remove the meat of the trout (see my recipe: *)) and cut into small pieces. Peel onion and chop finely. Soak the half roll from yesterday and squeeze it out well. Wash leaf parsley, shake dry and cut finely. All ingredients (300 g cooked salmon meat, ½ squeezed out bun from yesterday, 1 small onion finely diced, 1 / cup finely chopped leaf parsley, 1 egg, ½ teaspoon mild curry powder, 3 big pinches of coarse sea salt from the mill and 3 big pinches of colored pepper the mill) in a bowl, mix / knead well and let rest for 15 minutes. Shape meatballs (4 pieces) with moistened hands, roll in breadcrumbs and fry in a pan with butter lard (1 tbsp) and sunflower oil (1 tbsp) on both sides until golden-brown.
French beans:
- Clean / remove the string beans, wash, cook in salted water (1 teaspoon salt) for about 15 minutes and drain through a kitchen sieve. Put butter (2 tbsp) in the hot saucepan and add the drained beans and toss in them. Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Baby jacket potatoes:
- Wash baby potatoes (200 g / 12 pieces), ground in salted water (1 teaspoon salt) with turmeric (21 teaspoons) and whole caraway seeds (1 teaspoon) cook for about 20 minutes, drain and peel off.
Lemon butter:
- Heat the lemon butter / 30 g from yesterday / see my recipe *) in the microwave before serving and drizzle over the baby jacket potatoes when serving.
*)
Serve:
- Serve salmon pudding with French beans, baby jacket potatoes and lemon butter, garnished with a base liqueur tip and half a cherry tomato.
