John Myers
Contents
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Ingredients
Wild salmon fillet:
- 1 pack Wild salmon fillet frozen (2 salmon fillets à 125 g)
- 400 ml Water
- 100 ml White wine
- 2 Bay leaves
- 6 Allspice grains
- 1 tsp Salt
- 1 tbsp Fish sauce
- 1 piece Lemon
Dill sauce:
- 1,5 tbsp Butter
- 1 Small onion about 25 g
- 1 Clove of garlic
- 2 tbsp Flour
- 200 ml Vegetable broth (1 teaspoon instant)
- 100 ml White wine
- 4 tbsp Cooking cream
- 1 bunch Fresh dill
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Sugar
- 1 Splash Lemon juice
New potatoes:
- 500 g New potatoes
- 1 tsp Salt
- 1 tsp Caraway seeds
Vegetables:
- 100 g Sweet pea pods
- 50 g Red pointed pepper
- 50 g Carrot
- 50 g Red pepper
- 50 g Green paprika
- 50 g Leek
- 2 tbsp Olive oil
- 100 ml White wine
- 100 g (½ pack) cooking cream
- 1 tsp Mild curry powder
- 2 big pinches of salt
- 1 Strong pepper
- 1 Strong splash of lemon juice
To serve:
- 2 Stalk Maggi cabbage for garnish
Instructions
Wild salmon fillet
- Bring the water (400 ml) with white wine (100 ml), bay leaves (2 pieces), allspice grains (6 pieces), fish sauce (1 tbsp) and lemon (1 piece) to the boil, add the two wild salmon fillets and cook for 8-10 minutes / let it stand.
Dill sauce:
- Peel the onion and clove of garlic and dice finely. Wash the dill, shake dry and chop. Heat the butter (1.5 tbsp) in a small saucepan, sweat the onion and garlic cubes, dust the flour (2 tbsp) over them, deglaze / pour in the vegetable stock (200 ml) and the white wine (100 ml), add the cooking cream (4th tbsp) Tbsp) stir in and season with salt (1 pinch), pepper (1 pinch) and lemon juice (1 splash). Finally fold in the chopped dill,
New potatoes:
- Wash / brush the potatoes and cook in water with salt (1 teaspoon) and caraway seeds (1 teaspoon) for about 20 minutes and drain.
Vegetables:
- Clean / remove sugar pea pods and cut into diamonds. Clean and wash red pointed peppers, red peppers and green peppers and cut into diamonds. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 2-3 mm thick) with the knife. Clean and wash the leek and cut into rings. In a pan with olive oil (2 tbsp), stir-fry the vegetables (sugar pea rue, pointed pepper diamonds, carrot blossoms, red and green pepper diamonds and leek rings), deglaze with white wine (100 g) and simmer for about 10 minutes. Season with cooking cream (100 g), salt (2 big pinches), mild curry powder (1 tsp), pepper (1 big pinch) and lemon juice (1 big pinch) to taste. Let everything reduce for another 5 - 6 minutes. The liquid should boil down / reduce like a cream.
Serve:
- Serve the wild salmon fillet with dill sauce, new potatoes and vegetables, garnished with Maggi cabbage.
Nutrition
Serving: 100gCalories: 105kcalCarbohydrates: 8.6gProtein: 1.3gFat: 5.7g
