John Myers
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Wild Salmon Fillet with Kohlrabi and Potato Mash
The perfect wild salmon fillet with kohlrabi and potato mash recipe with a picture and simple step-by-step instructions.
For the salmon fillet:
- 2 Wild salmon fillet (250 g)
- 2 Large tomatoes (approx. 250 g)
- 1 Mozzarella (125 g)
- 1 tbsp Sweet soy sauce
- 2 tbsp Olive oil
- 2 Pinches of salt
- 2 Pinches of pepper
For the stomp:
- 250 g Potatoes
- 1 Kohlrabi (approx. 400 g)
- 1 Onion (approx. 100 g)
- 1 tsp Salt
- 1 tbsp Butter
- 50 ml Milk
- 1 tbsp Sour cream with sour cream
- 2 Strong pinches of salt
- 1 pinch Nutmeg
To serve:
- 2 Tomatoes *) see recipe
- 2 Pinches of salt
- 2 tsp Olive oil
- 2 Lemon slices
Salmon fillet:
- Put 1 tomato in slices in an ovenproof dish, season with salt (1 pinch) and pepper (1 pinch), place the wild salmon fillets on top and drizzle with sweet soy sauce (1 tbsp). Cover everything with a sliced tomato, salt (1 pinch) and pepper (1 pinch), cover with sliced mozzarella and drizzle with olive oil (2 tbsp). Put the lid in the preheated oven (220 ° C) and bake for about 20-25 minutes. Possibly the last 5 minutes without the lid.
Kohlrabi potato mash:
- Peel and dice the kohlrabi. Peel, wash and dice the potatoes. Peel and dice the onion. Put everything in a saucepan with salted water (1 teaspoon) and cook for about 20 minutes, drain, add butter (1 tbsp) and milk (50 ml) and work through / mash well with the potato masher. Refine with sour cream and salt (2 big pinches) and nutmeg (1 pinch) to taste.
Serve:
- Arrange the wild salmon fillet with the side dishes (baked tomatoes and mozzarella) on two plates with the kohlrabi and potato mash, cover with the tomato halves (salted + olive oil) and serve.
*) siehe Rezept
- Cut, scrape, decorate and garnish
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