Ingredients for 4 people:
1 side fresh salmon fillet with skin (approx. 750g)
2 tbsp white peppercorns
2 tbsp coriander
2 tbsp coarse sea salt
2 tbsp sugar
2 bunches basil
200 g low-fat quark
1 cup (200 g) sour cream (20% fat)
1 lemon
300g potatoes
400g courgettes
2 small shallots
3 eggs
2 tbsp whipping cream
Pepper from the mill
2 tbsp olive oil
Preparation:
1. Rinse the salmon fillet thoroughly, pat dry. Carefully remove the remaining bones.
Cut the fillet into two large pieces. Grind the peppercorns and coriander seeds coarsely in a mortar. Mix with the sea salt and sugar. Sprinkle over the fish halves.
Rinse the basil and shake dry. Pluck the leaves from one bunch, chop coarsely and sprinkle over the salmon.
Fold the halves with the herb sides together so that the skin sides are on the outside. Place the fillet in a large freezer bag and seal the bag well. Place between two wooden boards and weigh down with e.g. tin cans. Store so that no liquid can run out of the freezer bag. Weigh it down.
Marinate the salmon in the fridge for at least 24 hours.
2. For the basil cream, pluck the leaves from the stems of the 2nd bunch. Keep a few and chop the remaining leaves very finely. Mix the quark, sour cream and 1-2 tsp lemon juice, season with iodised salt and white pepper. Stir in the basil.
3. Peel the potatoes for the rösti. Rinse the courgettes. Roughly grate both on a
season with iodised salt and leave to stand for approx. 1 hour. Drain the mixture well, squeeze out if necessary.
Peel and dice the shallots. Separate the eggs. Stir 3 egg yolks, 1 egg white and 2 tbsp. whipping cream into the potato-zucchini rasps, season with iodised salt and pepper.
Heat 2 tbsp. olive oil in a frying pan. Drop the potato and courgette rashers by the tablespoonful into the hot fat and fry on both sides until golden brown.
4. Remove the salmon from the fridge and remove the spices and herbs. Cut the salmon into wide strips with a sharp knife. Sprinkle with a few fresh basil leaves and coarse pepper. Serve with the basil cream and the potato and courgette rösti.
Preparation time approx.: 1 ½ hour (without waiting time).
Nutrition per serving approx.:
Calories: 751
Joule: 3142
Protein: 56.1 g
Fat: 46.2 g
Carbohydrates: 27 g
(FoodCentrale by ddp images)
