John Myers
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Salmon with Mint Sauce, Wild Rice, Tomatoes with Walnut Vinaigrette, Stuffed Mushrooms
The perfect salmon with mint sauce, wild rice, tomatoes with walnut vinaigrette, stuffed mushrooms recipe with a picture and simple step-by-step instructions.
Peppermint sauce
- 1 bunch Parsley
- 1 bunch Basil
- 3 tbsp Olive oil
- 1 tbsp Mustard
- 1 bunch Mint
- 2 piece Clove of garlic
- 80 ml Vegetable broth
- 2 tbsp Lemon juice
- 1 pinch Paprika powder
- 1 pinch Pepper from the grinder
- 1 pinch Salt
Risotto made with saffron
- 300 g Risotto rice
- 250 g Shallots
- 1 piece Clove of garlic
- 1 pinch Grated saffron
- 1 liter Chicken broth
- 50 g Butter
- 100 ml White wine
- 75 g Freshly grated Parmesan
- 100 g Creme fraiche Cheese
- 1 piece Rosemary sprig
Tomatoes with walnut vinaigrette
- 1 tbsp Water
- 6 tbsp Olive oil
- 0,5 tbsp Paprika powder
- 2 tbsp Lemon juice
- 12 piece Walnut kernels
- 1 pinch Salt
- 1 pinch Pepper
- 6 piece Beefsteak tomatoes big
- 1 bunch Basil
- 2 piece Carrots
- 2 piece Shallots
Lamb’s lettuce with cream dressing
- 250 g Lamb’S lettuce
- 1 piece Onion
- 1 tbsp Lemon juice
- 1 pinch Salt
- 1 pinch Pepper
- 125 g Cream
- 150 g Kat ham finely diced
Peppermint sauce with salmon fillet
- Chop all ingredients in a blender, season with salt and pepper.
- Scale the salmon fillets and dust one side with flour. Fry in butter or oil for approx. 4 to 5 minutes on each side and cook. Season to taste with salt and pepper.
- Finally, serve the fillets on the plates with mint sauce.
Risotto made with saffron
- Sweat the finely chopped shallots and the clove of garlic in butter until translucent. Add rosemary sprig. Add the rice and fill up with the broth. Make sure the rice is covered.
- Bring everything to the boil once and then fill up with the broth again and again for about 20-30 minutes, stirring constantly.
- Dissolve saffron in white wine and add. Finally add the Parmesan and crème fraîche and season with salt and pepper. Remove the rosemary sprig.
Tomatoes with walnut vinaigrette
- Put the tomatoes briefly in the boiling water and peel them. Cut the tomatoes into slices and arrange on the plates.
- Mix lemon juice with water, paprika powder, olive oil, salt, pepper and the walnuts to a dressing.
- Place shallots, plucked basil leaves and carrots cut into small strips over the tomatoes. Then drizzle the dressing over the tomatoes.
Lamb’s lettuce with cream dressing
- Wash and clean lettuce. Finely chop the onion. Mix the cream with salt, pepper and lemon juice and season to taste.
- Place the lamb’s lettuce on the plates and sprinkle with the chopped onion. Finally pour the cream over it and refine with ham cubes.
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