Salmon Fillet with Crispy Crust in Riesling Sauce & Dill Potatoes
Servings: 2 people
Salmon fillet
- 1 large Salmon fillet without bones
- 1 Lemon untreated
- Salt
- Pepper from the grinder
- Olive oil
- 2 small Rosemary sprigs
Crispy crust
- 2 slices Zwieback
- 1 tbsp Flour
- 1 tbsp Salt and pepper
- 1 tsp Bio lemon zest
Riesling sauce
- 1 shot Riesling
- 1 tbsp Philadelphia smoked salmon
- 1 tsp Saba da uve Trebbiano
Preparation of the salmon fillet
Place the salmon skin side on the rusks and squeeze a little - then fry the fish in hot oil on the crumbled side for about 4 minutes (do not give too much heat, otherwise the crispy crust will burn!) Roast rosemary twigs (this gives the fish a wonderful taste) Aroma )
Take the salmon fillet out of the pan and leave it to rest in the preheated oven open for 10 minutes at approx. 100 degrees
Postscript
Unfortunately, Irene was stuck in a traffic jam and was 40 minutes late - which resulted in the fact that everything had to be kept warm for a little too long ..... fish and potatoes no longer as they should be and the sauce a bit too thick .. .. (that could have been changed, but then it didn't matter) .... what a shame ....
Serving: 100g | Calories: 102kcal | Carbohydrates: 19.9g | Protein: 2.7g | Fat: 0.3g