Macadamia Salmon Trout with Potato Tartare & Young Spinach on Puff Pastry Talers
Total Time1 hour hr 20 minutes mins
Servings: 5 people
salmon
- 5 Pc. Salmon trout fillet
- 100 g Macadamia nut roasted and salted
- 1 tbsp Lime zest
- 1 tbsp Lime juice
- 3 tbsp Butter
- 2 Pc. Old Bun
- 1 Pc. Sprig of thyme
- Salt and pepper
Potato tartare
- 1,2 kg Waxy potatoes
- 300 ml Beef broth
- 2 Pc. Shallot
- 2 tbsp Butter
- 1 tsp Rapeseed oil
- Salt and pepper
- Nutmeg
- Milk
- Capers
spinach
- 1,5 kg Spinach young
- 1 tbsp Butter
- 1 tsp Olive oil
- 1 tbsp Lemon zest
Salmon trout
Rinse the salmon trout fillets (200 g each) with cold water and pat dry. Spread a few drops of olive oil on a baking sheet lined with baking paper and place the fillets on top.
Coarsely crumble the buns with an electric food processor. Add the nuts and thyme sprigs and continue to chop with about 5-7 turns. Put the mixture in another bowl and mix with the lime zest, lime juice, butter, salt and pepper.
Salt the fish fillets and spread the nut mixture over the fish. Bake the fillets in the preheated oven at 180 degrees (convection 160 degrees) on the middle rack for about 11 minutes, then set to grill function and bake for 1 minute until the crust is slightly browned. Pay close attention to the time, otherwise the fish will be too dry.
Potatoes
Cook the potatoes until they are firm to the bite and cut into cubes after cooling. In a separate saucepan, fry the finely diced shallots in butter and rapeseed oil until translucent. Add the potato cubes and cook with them. Gradually add the broth so that the potatoes soak up the broth slowly. Season to taste with nutmeg, salt and pepper. Finally, add a little more milk to the potatoes so that it takes on a light consistency. When serving, shape the potato into a loose tower and garnish with capers.
spinach
Wash the spinach leaves and set aside in a colander to drain. Cook the spinach in portions in boiling water for about 2 minutes, blanch it in ice water and pour it into a sieve to drain. As an alternative to squeezing it out, you can also use the salad spinner for the spinach. A little water on the spinach can remain.
In a large pan, sauté the lemon peel in butter and olive oil over medium to low heat. Now loosen up the spinach, add it and mix in well. Season to taste with salt and pepper. As a side dish with puff pastry, alternate with a small tart if you like.
Serving: 100g | Calories: 95kcal | Carbohydrates: 5.9g | Protein: 2.2g | Fat: 6.8g