John Myers
Contents
show
Ingredients
Wasabi puree:
- 1 packet Soup vegetables
- 80 ml Riesling
- Garlic pepper
- 250 g Salmon fresh
- Telly cherry pepper
- Coarse sea salt
- Lemon juice
- 500 g Potatoes
- Whole caraway seeds
- 200 ml Milk
- 2 tbsp Butter
- 2 tbsp Coarse sea salt
- 2 tbsp Telly cherry pepper
- 2 tbsp Freshly grated nutmeg
- 2 tbsp Wasabi cream
- Chopped parsley
Instructions
Salmon and vegetables:
- Peel the carrots and celery and grate finely. Cut the leek into fine rings and wash. Put the vegetables in a baking dish. Salt and pepper. Add wine!
- Rinse the salmon with cold water. Sour with lemon juice, salt and pepper. Put the salmon on the prepared vegetables!
Preheat the oven to 180 °!
- Peel the potatoes and cook them with caraway, e.g. in a pressure cooker for about 5 minutes or in a normal saucepan! Steam the salmon in the oven for approx. 8 minutes, if you prefer less translucent and more thorough, 10 minutes!
- Sieve the potatoes and coarsely mash them with butter and milk. Season well with wasabi, salt, pepper and nutmeg!
- Now take the salmon out of the oven, distribute the vegetables on plates, place the salmon on top and pour some wine stock over it! Add the wasabi puree and sprinkle with parsley and pepper! Serve! If you like, you can of course also use dill! But this time I have purposely renounced that! 🙂
P.S.
- Unfortunately I got the wrong wasabi! There is nattur purer! Then the puree would be a little greener! Pity! But next time! But what was it more! 🙂
Nutrition
Serving: 100gCalories: 123kcalCarbohydrates: 8.3gProtein: 6.1gFat: 6.7g
