John Myers
Contents
show
Wild Salmon Fillet with Hearty Braised Celery and Mashed Sweet Potatoes
The perfect wild salmon fillet with hearty braised celery and mashed sweet potatoes recipe with a picture and simple step-by-step instructions.
Wild salmon fillet:
- 1 pack Pacific wild salmon fillet frozen 2 pieces, 125 g each
- 8 big pinches Coarse sea salt from the mill
- 8 big pinches Colorful pepper from the mill
- 1 cups Cooking cream 200 g
- 1 tbsp Liquid honey
- 1 tbsp Medium hot mustard
- 1 tbsp Dill TK
- 1 tbsp Parsley frozen
Hearty braised celery sticks:
- 400 g Celery / cleaned approx. 300 g
- 2 tbsp Butter
- 2 tbsp Creme fraiche Cheese
- 100 ml Water
- 1 tbsp Parsley frozen
- 1 tbsp Sweet soy sauce
- 1 big pinch Sugar
Mashed Sweet Potatoes:
- 2 Sweet potatoes approx. 700 g / cleaned approx. 600 g
- 1 Small onion about 50 g
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tbsp Butter
- 1 tbsp Creme fraiche Cheese
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Serve:
- 2 Discs Lemon
Wild salmon fillet:
- Let the wild salmon fillet thaw, wash it, pat dry with kitchen paper, season on both sides with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each) and place in an ovenproof dish. Mix 1 cooking cream (200 g) with the liquid honey (1 tablespoon), medium-hot mustard (1 tablespoon), TK dill (1 tablespoon) and TK parsley (1 tablespoon) and pour over the wild salmon fillet. Preheat the oven to 200 ° C, place the wild salmon in it and cook / bake for about 20-25 minutes.
Hearty braised celery sticks:
- Carefully clean / remove the celery and cut diagonally into small pieces / slices. Heat butter (2 tbsp) in a pan, add the celery pieces and fry / stir-fry. Deglaze / pour in the water (100 ml), add crème fraîche (1 tbsp) and sprinkle with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), sugar (1 big pinch) and sweet soy sauce (1 tbsp), season. Let everything simmer / braise with the lid for about 10 minutes. Finally fold in the parsley (1 tbsp frozen).
Mashed Sweet Potatoes:
- Peel and dice the sweet potatoes. Peel onion and chop finely. Let the sweet potato cubes with the onion cubes boil in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 15 minutes. Drain, return to the hot saucepan and work through / mash with butter (1 tbsp), crème fraîche (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) with the potato masher.
Serve:
- Serve the wild salmon fillet with the hearty braised celery and mashed sweet potatoes, garnished with a lemon wedge.
Facebook Comments