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Wild Salmon Fillet with Onion Carrot Blossoms and Sweet Potato Puree

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 118 kcal

Ingredients
 

Wild salmon fillet: (For 4 people!)

  • 1 pack Wild salmon fillet frozen with skin and spicy spinach topping 700 g (here: From AL
  • 1 arc Parchment paper

Onion carrot flowers:

  • 300 g Carrots
  • 1 tsp Salt
  • 150 g Small onions
  • 1 tbsp Butter
  • 1 tsp Sugar
  • 1 tsp Rubbed thyme
  • 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

Mashed sweet potatoes:

  • 300 g Sweet potatoes
  • 1 tsp Salt
  • 1 tbsp Butter
  • 2 tbsp Cooking cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Nutmeg

To serve:

  • 2 Branches Dill for garnish

Instructions
 

Wild salmon fillet: (For 4 people!)

  • 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 flowers:

  • Peel the onions and cut into slices / rings. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade, cook in salted water (1 teaspoon salt) for about 5 minutes, remove and cut into carrot blossom slices (about 4 - 5 mm thick). Heat butter (1 tbsp) in a pan, fry the onion slices / rings in it / stir-fry, add the carrot blossoms and fry with sugar (1 teaspoon), rubbed thyme (1 teaspoon), salt (2 big pinches), pepper (2 big pinches), frozen parsley (4 tbsp) and cooking cream (2 tbsp) season / refine and simmer for 5–8 minutes.

Mashed sweet potatoes:

  • Peel and dice the sweet potatoes, cook in salted water (1 teaspoon salt) for about 25 minutes, pour through a kitchen sieve, return to the hot pot and sprinkle with butter (1 tbsp), cooking cream (2 tbsp), salt (2 big pinches), Season / refine pepper (2 big pinches) and nutmeg (1 big pinch) and work through / mash thoroughly with the potato masher.

Serve:

  • Divide the wild salmon into 4 portions and serve garnished with onion carrot blossoms and sweet potato puree with a sprig of dill.

Nutrition

Serving: 100gCalories: 118kcalCarbohydrates: 10.5gProtein: 1.3gFat: 7.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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