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Polettos Recipes Salmon Fillet on Potato Watercress Salad

Anonim

Tasty, juicy salmon fillet combined with a spicy, sour potato-watercress salad are another great meal creation by TV chef Cornelia Poletto.

Salmon fillet on potato watercress salad

Difficulty: medium

Preparation time: approx. 11/2 hours

Ingredients (for 4 servings):

For the salad: 800 g small firming potatoes, fine sea salt, 2 shallots, 6-8 tablespoons olive oil, 150 ml chicken broth, approx. 6 tablespoons sherry vinegar, 2 teaspoons dijon mustard, black pepper off

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the mill, 1 bunch watercress (about 100 g), 2 tbsp chives.

For the fish: 600 g salmon fillet (in the most even piece with skin), 4 sprigs of thyme, about 300 ml of olive oil, fleur de sel, some fresh herbs (eg chervil, dill).

1 Thoroughly wash the potatoes and cook with the peel in little water seasoned with sea salt for 15-20 minutes. In the meantime peel off the shallots, finely chop and fry in 2 tbsp. Hot oil in a pan. Deglaze with the broth and set aside.

2 Drain the potatoes, steam them, peel them and slice them. Stir in shallot and broth mixture, 4 tablespoons of vinegar, mustard, salt, pepper and the remaining 4-6 tablespoons of oil and pour over the potatoes. Let it run for at least 30 minutes.

3 Preheat oven to 75 degrees. Wash the salmon fillet, pat dry and cut into 4 portions. Wash the thyme, pat dry. Heat the olive oil in a shallow pot or in an oven-proof pan until just before the boiling point (ideally 75 degrees). Place the salmon with the skin side down and the thyme (the fish should be covered with oil). Cover and cook for about 20 minutes in the preheated oven.

4 Wash the watercress, shake it dry and read it. Cut off the coarse stems. Lift cress and chives under the potato salad. Season with sea salt, pepper and remaining vinegar.

5 Take the pan or pan out of the oven, lift the salmon pieces out of the oil, drain. Lay on kitchen paper. (The olive oil can be filtered through a paper towel strainer and reused for other fish dishes.) Remove the salmon filet from each skin and season the salmon from both sides with Fleur de Sel. Distribute the potato salad on 4 plates, add salmon pieces. Garnish with fresh herbs as desired.

Per serving:
about 770 kcal, 37 g protein, 47 g fat, 38 g carbohydrates

Here you can download the recipe:

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