John Myers
Contents
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Ingredients
- 2 Wild salmon fillet with skin à 125 g
- Coarse sea salt from the mill
- 2 E Sunflower oil
- 1 Savoy cabbage 850 g / cleaned 700 g
- 2 Onions approx. 150 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 1 Lemongrass stalk
- 2 tbsp Sunflower oil
- 800 ml Clear broth (4 teaspoons instant)
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Sherry
- 2 tsp Caraway seed
- 1 tsp Sugar
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 4 tbsp Creme fraiche Cheese
- 2 Lemon wedges
- 4 Stalk Parsley
Instructions
- Wash the wild salmon fillet, pat dry with kitchen paper, season well on both sides with coarse sea salt from the mill and fry in hot sunflower oil (2 tbsp) on the skin side for about 1 minute and remove. Clean the savoy cabbage, generously remove the steep side and cut everything into small strips. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Peel the lemongrass stalks and cut into fine rings. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a pan, diced onion with diced garlic, diced ginger; Fry lemongrass rings and diced chili peppers vigorously / stir-fry. Add the cut savoy cabbage, sauté and deglaze / pour in the clear broth (800 ml). With sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), sherry (1 tbsp), whole caraway seeds (2 tsp), sugar (1 tsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill Season (4 big pinches). Let everything simmer / cook for about 20 minutes with the lid closed. Place the seared salmon fillet on it for the last 10 minutes and let it cook. Remove the salmon fillets and keep them warm in the oven at 50 ° C until serving. Add / stir in crème fraîche (4 tbsp) and reduce everything again. Serve the wild salmon fillet on a hearty bed of savoy cabbage, garnished with a lemon wedge and parsley
