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PAMPERED QUEEN
Salmon with cauliflower on potato-celeriac puree
A tasty recipe. The main course contains the following ingredients: fish, sugar, vinegar, cauliflower (in florets), crumbly potatoes, celeriac (peeled), shallots, mushroom melange (200 g), sunflower oil, tarragon (pot 7 g), lemon (in slices), salmon fillets, white wine, truffle oil (bottle 250 ml) and flat parsley (box 20 g).
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Ingredients
- 75 g sugar
- 125 ml vinegar
- Baking flour in florets
- Kilo floury potatoes
- Celeriac peeled
- 3 shallots
- 1 tray mushroom melange 200 g
- 6 el sunflower oil
- 1 el dragon jar 7 g
- 1 lemon in slices
- 4 salmon fillets
- 50 ml White wine
- Truffle oil bottle of 250 ml
- 4 twigs flat leaf parsley container 20 g
Kitchen Stuff
Directions
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Mix 125 ml of water with the sugar and vinegar and bring to the boil. Stir until the sugar is dissolved. Pour the sugar mixture over the cauliflower and allow to stand for 1 hour.
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Peel the potatoes and cut into pieces. Cut the celeriac into cubes. Boil the potatoes in water with salt in 20 minutes until done. Add the celeriac after 10 minutes. Drain but collect 1 cup of cooking liquid. Stamp with the puree pestle a smooth puree and add some cooking liquid if the puree remains too thick.
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Chop 1 shallot fine. Meanwhile, cut half of the mushrooms small. Heat 2 tbsp sunflower oil in a frying pan and fry the shallot and the mushrooms for 5 minutes until done. Mix with the food processor or hand blender into a dressing, add 3 tbsp sunflower oil while turning. Season with salt and pepper.
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Preheat the oven to 160 ° C. Bring 750 ml of water to the boil. Cut the remaining shallots into thin slices and add to taste with the tarragon, lemon, water and pepper and salt in the oven dish. Add the salmon and poach about 15 min.
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Heat 1 tbsp sunflower oil and fry the rest of the mushrooms for 5 min. Finish with the white wine and season with salt and pepper.
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Spoon 2 tbsp potato celeriac puree on each plate. Put the salmon on it. Divide the cauliflower florets around it. Season the dish with a few drops of truffle oil. Garnish with the mushrooms. Place a dash of the dressing next to it and garnish with a sprig of parsley.
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Nutrition
670Calories
Sodium0% DV1.185mg
Fat65% DV42g
Protein64% DV32g
Carbs11% DV34g
Fiber12% DV3g
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