John Myers
Contents
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Ingredients
Wild salmon fillet:
- 1 pack Wild salmon fillet frozen (2 pieces approx. 125 g each)
- 0,5 Lemon
- 2 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Cream of spinach leaves:
- 1 pack Creamy leaf spinach frozen 500 g
- 150 ml Water
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Salt potatoes:
- 300 g Potatoes (5 smaller and waxy)
- 1 tsp Salt
Serve:
- 2 Small tomatoes for garnish
Instructions
Wild salmon fillet:
- Let the wild salmon fillet thaw for approx. 25 - 30 minutes, wash, pat dry with kitchen paper and drizzle with lemon juice. Fry in a pan with hot sunflower oil (2 tbsp) for about 6 - 8 minutes. Turn carefully. Finally, season with coarse sea salt from the mill (each with a big pinch) and colored pepper from the mill (each with a big pinch). Keep warm in the oven at 50 ° C until serving.
Cream of spinach leaves:
- Put the cream and spinach leaves frozen with water (150 ml) in a small saucepan and heat / heat at medium temperature until it starts to boil. Now simmer on a low level for another 6 minutes, stirring every now and then. Continue until the creamy leaf spinach has the necessary consistency / creaminess.
Salt potatoes:
- Peel the potatoes with the peeler, wash them, cook in salted water (1 teaspoon salt) for about 20 minutes and drain.
Serve:
- Serve the wild salmon fillet with creamy spinach leaves and potatoes, garnished with a small tomato.
