Black salsify salad with sesame salmon fillet

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 500 g mainly waxy potatoes
  • 4 TABLESPOONS Vinegar Essence
  • 1 TABLESPOON Flour
  • 500 g Black salsifies
  • 7-10 Tbsp Salt
  • 2-3 TABLESPOONS Lemon juice
  • 1 small stick of leek (leek)
  • 6 TABLESPOONS Oil
  • 50 g Schinkennuggetz
  • 125 ml Vegetable broth
  • 4 TABLESPOONS White wine vinegar
  • 1 TABLESPOON Sugar
  • 7-10 Tbsp Pepper
  • 600 g Salmon fillet
  • 4 TABLESPOONS black sesame

Directions

  1. 1

    Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime, stir the essence and flour until smooth and mix with approx. 2 litres of water. Brush and peel the black salsifies vigorously under running water. Place the black salsifies in vinegar water immediately. Bring salted water to the boil in a large pot, add lemon juice. Cover the black salsifies and cook them for about 20 minutes until al dente. Drain the potatoes, rinse and peel.

  2. 2

    Cut the potatoes into slices. Drain black salsifies and cut into pieces. Clean and wash the leek and cut into fine rings. Heat 1 tbsp. oil in a frying pan. Fry the bacon in it while turning. Add the leek and turn briefly in ham fat. Pour in broth. Mix vinegar and sugar. Stir in 3 tablespoons of oil drop by drop. Season to taste with salt and pepper. Mix the leek-bacon stock, potatoes, black salsify and vinaigrette and marinate for at least 30 minutes. Wash the fish fillet, dab dry and cut into 8 equal pieces.

  3. 3

    Add the leek and turn briefly in ham fat. Pour in broth. Mix vinegar and sugar. Stir in 3 tablespoons of oil drop by drop. Season to taste with salt and pepper. Mix the leek-bacon stock, potatoes, black salsify and vinaigrette and marinate for at least 30 minutes. Wash the fish fillet, dab dry and cut into 8 equal pieces. Press the fish pieces with one side in sesame seeds. Heat 2 tablespoons of oil in a frying pan. Place the fish with the sesame side first in the pan and fry for about 2 minutes. Turn and fry for 2-3 minutes. Season with salt and pepper. Arrange potato salad and sesame salmon on plates

  4. 4

    Press the fish pieces with one side in sesame seeds. Heat 2 tablespoons of oil in a frying pan. Place the fish with the sesame side first in the pan and fry for about 2 minutes. Turn and fry for 2-3 minutes. Season with salt and pepper. Arrange potato salad and sesame salmon on plates

  5. 5

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
710 kcal
CARBS
35 g
FATS
46 g
PROTEINS
38 g