John Myers
Ingredients for 1 servings:
- 1 portion of Kasseler salmon roast
- n. B. water
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 50 minutes
without any frills
Preheat the oven to 160°C fan/convection oven. Prepare a piece of aluminum foil (size depending on the size of the roast). Pat the roast dry and place it on the aluminum foil. Twist the aluminum foil together at the sides to form a kind of “boat.” The aluminum foil should be open at the top. Place the roast, including the aluminum foil, in the preheated oven. Pour a little water over the roast so that the bottom of the aluminum foil boat is lightly covered to prevent the roast from drying out. Leave the roast in the oven for 45 minutes. Add more water every now and then. I got this recipe from my grandmother, and she always says that it doesn’t matter how big the meat is, the baking time is ALWAYS 45 minutes. I’ve made it with different sizes and it’s always worked out perfectly. The roast can be thinly sliced and served cold for a buffet, but it’s also great served warm in thick slices with fried potatoes or sauerkraut. Note from Chefkoch.de: If you don’t want to use aluminum foil, use parchment paper or baking paper for the package. Recently, aluminum foil has also been available with baking paper on the side facing the food, which is also recommended.
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