John Myers
Spaetzle with Zalm & Leek Cream Vegetables
The perfect spaetzle with zalm & leek cream vegetables recipe with a picture and simple step-by-step instructions.
- 1 pole Leek
- 1 Pc. Fresh hot peppers
- 2 Pc. Spring onions fresh, sliced
- 500 g Zalm (salmon)
- 150 ml Cooking cream
- 150 g Pasta (general) spaetzle
- 20 g Butter
- 1 tbsp Sunflower oil
- 3 tbsp Breadcrumbs
- 2 tbsp Sunflower oil
- Pepper from the grinder
- Salt
- Pepper
- Freshly grated nutmeg
- Bring a saucepan with water, 1 tbsp sunflower oil and salt to the boil for the spaetzle. Cut the leek into slices and remove any remaining earth from the slices in a bowl of water, pour through a sieve and allow to drain. Cut the spring onions into rings. Remove the peppers from the kernels and cut into fine cubes.
- When the water boils add the spaetzle and cook according to the instructions. Put some butter in a pan, let it melt, add the leek to the melted butter and simmer / simmer in it, followed by the spring onions and peppers. Deglaze with cream, season with pepper, nutmeg and a little salt & let simmer on a low heat.
- Put the drained spaetzle also in a pan with melted butter and toss in it, season a little with pepper or, if you want, with chilli on the mill. for me it was pepper.
- Take another pan with oil, heat it up and fry the salmon on both sides, the oil should be well on temperature. Can be controlled with the wooden spoon trick.
- The spaetzle and leek are clear and the zalm / salmon are well baked. Time to put everything on your plate. The type of arrangement is left free to everyone, I made a bed of spaetzle and put the leek vegetables on it, followed by the salmon. But now how I find the icing on the cake. In a small pan, where I normally bake an egg, I roasted some breadcrumbs without butter and put them on the salmon.
- A matter of taste ??? CORRECT ! That’s my taste, give it a try. I found it delicious. Enjoy it, your tine
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