John Myers
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Wild Salmon Fillet with Cream Leek and Potato Mushrooms
The perfect wild salmon fillet with cream leek and potato mushrooms recipe with a picture and simple step-by-step instructions.
Wild salmon fillet:
- 250 g 2 Wildlachs-Filet mit Haut
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Coarse sea salt from the mill
coarse sea salt from the mill
- 300 g / cleaned approx 1 Lauchstange
- 1 tbsp Butter
- 1 tbsp Butter
- 200 ml Vegetable broth (1 teaspoon instant broth)
- 100 ml Cooking cream
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 big pinches Chilli flakes
Potato mushrooms:
- 700 g / in 8 mushrooms shaped approx. 400 g Potatoes (8 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
Serve:
- 2 Discs Lemon
- 2 * ½ Small tomato
Wild salmon fillet:
- Wash the wild salmon fillet, pat dry with kitchen paper and season on both sides with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Heat butter (1 tbsp) with sunflower oil (1 tbsp) in a pan and fry the wild salmon fillets vigorously on the meat side for about 3 minutes. Turn the wild salmon fillets and fry on the skin side at the lowest temperature for about 3 – 4 minutes.
Cream leek:
- Clean the leek, cut off the dark green part, wash, halve lengthways and cut into strips (approx. 1 – 2 cm wide). Heat butter (1 tbsp) with sunflower oil (1 tbsp) in a pan, add the leek strips and fry / stir-fry. Deglaze / pour in the vegetable stock and let everything simmer with the lid on for about 10 minutes. Add the cooking cream (100 ml) and season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and chilli flakes (2 big pinches). Boil / reduce everything for 4 – 5 minutes without a lid.
Potato mushrooms: See my recipe: **)
- Peel the potatoes with the peeler, wash them and shape into potato mushrooms with the help of the apple cutter and a knife. Boil the potato mushrooms in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes and drain. *) Potato mushrooms
Serve:
- Serve the wild salmon fillet with cream leek and potato mushrooms, each garnished with a lemon wedge and half a small tomato. Possibly sprinkle the potato mushrooms with the roasting fat.
**)
- You can eat good food first with your eyes, then with your nose and finally with your mouth! (Old Chinese proverb!)
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