891
Leek wrapped roasted salmon fillet with peas and mashed potatoes
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 1 small leek (200 g / cleaned 140 g)
- salt
- 4 salmon fillets without skin, 140 g each
- Pepper from the mill
- 3 tbsp extra virgin olive oil
For the mashed potatoes:
- 500 g mealy potatoes (peeled 400 g)
- 150 ml milk
- 50 ml whipped cream
- 1 clove of garlic in its skin
- 20 g butter
- 200 g frozen peas
- 1 pinch ground nutmeg
- 1 tsp wasabi paste
Extras:
- 1 tbsp sour cream
- Edible flowers to garnish
Instructions
- Remove the dark green end and the root end from the leek, cut in half lengthwise and wash. Blanch the individual leaves for 1 minute in salted water and rinse with cold water. Season the fish with salt and pepper, dry 3 leek strips each and wrap the fillets in them so that the seam is at the bottom. Then let them stand in a cold place.
- For the mash, peel the potatoes, cut into quarters and boil in salted water until soft. Then bring the milk and cream to the boil with the garlic clove. Now sweat half of the butter with the peas. Chop coarsely with a hand blender. Drain the potatoes, mash them or press them through a press and add to the peas. Stir in the milk without the garlic, season the mash with salt, pepper, nutmeg and wasabi, then keep warm.
- To fry, heat the oil in a non-stick pan and put in the salmon slices. Fry for 2-3 min. on each side, then remove.
- To finish, refine the mash with sour cream and serve. Cut the salmon in half, place on top and serve garnished with flowers.
Copyright by Andreas Miessmer 15.2.2022
Did You Try This Recipe?
Show us & tag us on Instagram at @kachenmagazine