John Myers
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Wild Salmon Fillet with Onion, Carrot and Celery Vegetables and Coriander Potatoes
The perfect wild salmon fillet with onion, carrot and celery vegetables and coriander potatoes recipe with a picture and simple step-by-step instructions.
Wild salmon fillet: (2 servings from yesterday / See my recipe:
- 1 pack Wild salmon fillet frozen with skin and spicy spinach topping 700 g (here: From AL
- 1 arc Parchment paper
- 200 g Carrot blossoms
- 100 g Celery stars
- 1 tsp Salt
- 200 ml Chicken broth (1 teaspoon instant)
- 100 g Small onions
- 1 tbsp Butter
- 1 tsp Chicken broth instant
- 1 tsp Caraway seed
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 4 tbsp Frozen parsley (here: own “production”!)
- 2 tbsp Cooking cream
Coriander potatoes:
- 400 g Small, waxy potatoes
- 1 tsp Salt
- 2 tbsp Olive oil
- 1,5 tbsp Coriander seeds
- 2 Bit Lemon peel
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tsp Lemon juice
- 1 tsp Sugar
To serve:
- 2 Branches Dill for garnish
Wild salmon fillet: (Here 2 servings / rest of yesterday / See my recipe. Http://www./rezept/513289/Wildlachsfilet-mit-Zwiebelmoehrenblueten-und-Suesskartoffelpueree.html)
- Bake / cook the wild salmon fillet according to the instructions on the package on a tray lined with baking paper in a preheated oven at 200 ° C for approx. 35 – 40 minutes.
Onion, carrot and celery vegetables:
- Peel the onions, cut in half and cut into slices / rings. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Cut off the celery slices (approx. 1 cm thick) and cut out 100 g stars with the small star cutter. Cook carrot blossoms and celery stars in chicken broth (200 ml / 1 teaspoon instant) with salt (1 teaspoon) for about 4 – 5 minutes and drain through a kitchen sieve. Heat butter (1 tbsp) in a pan, fry the onion rings in it / stir-fry, add the carrot blossoms and celery stars, mix with instant chicken broth (1 teaspoon), caraway seeds (1 teaspoon), salt (2 big pinches), pepper (2 big pinches) and seasoning / refining cooking cream (2 tbsp). Let everything simmer for about 3 – 4 minutes and finally fold in the parsley (4 tbsp).
Coriander potatoes:
- Peel the potatoes and cook in salted water (1 teaspoon salt) for about 15 minutes and drain. Coarsely crush the coriander in a mortar. Heat olive oil (12 tbsp) in a pan, add coriander seeds and lemon pieces and fry everything vigorously / stir-fry, add the potatoes and fry in the coriander seeds until golden-brown, stirring / turning constantly. Finally, drizzle with the sugar / lemon mixture and season with salt (2 big pinches) and pepper (2 big pinches).
Serve:
- Serve wild salmon fillet garnished with onion, carrot, celery and vegetables and coriander potatoes with dill.
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