Salmon with potato and chilli puree

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 chili pepper
  • 1 spearmint stem
  • 1 TEASPOON Oil
  • 1 Bag of mashed potatoes complete with fine butter flavor (3 portions)
  • 700 g Salmon fillet
  • 2 untreated lemons
  • 1-2 TABLESPOONS Butter
  • 7-10 Tbsp Salt
  • 150 g Fresh cream
  • 1 TEASPOON colored crushed pepper
  • 7-10 Tbsp Chilli strips and mint
  • baking paper

Directions

  1. 1

    For the puree, carve the chilli lengthwise, remove seeds and chop finely. Wash mint, cut leaves into fine strips. Heat the oil and sauté the chilli in it. Deglaze with 1/2 litre water, bring to the boil.

  2. 2

    Remove the pot from the stove. Stir in the puree powder and mint. Stir again briefly and fill into a piping bag with a large star-shaped spout. Spray onto a baking tray lined with baking paper and keep warm in the oven.

  3. 3

    Wash the salmon, dab dry and cut into large cubes. Wash lemons, cut into slices. Melt butter. Fry the salmon cubes for about 3 minutes while turning them, season with salt. Briefly toss the lemon slices in the frying fat.

  4. 4

    To serve, place 1 cube of salmon on 1 slice of lemon with a toothpick. Stir the crème fraîche and pepper into the roasting mixture. Season with salt, bring to the boil briefly. Serve in portions with the sprayed mashed potatoes.

  5. 5

    Serve garnished with chilli strips and mint.

Nutrition Facts

KCAL
600 kcal
CARBS
19 g
FATS
40 g
PROTEINS
38 g

Categories & Tags

AppetizerheartyFishinexpensive