Baked wild salmon with dill cucumbers and pancakes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Whisk the eggs with the whisk of the hand mixer to a light-coloured foam mass. Mix milk and yoghurt. Mix 150 g flour, baking powder and 1 pinch of salt in a bowl. While stirring, gradually add the milk mixture to the egg mixture, mix everything to a thick dough

2. 2

   Heat a frying pan with 1 teaspoon of oil. Add 4 portions of dough to the pan with a spoon. Bake at medium heat until golden brown, turning once, remove. Bake another 12 pancakes with the remaining 3 tsp. oil in the same way.

3. 3

   Wash the thyme and parsley, dab dry, pluck off the leaves. Cut bread into pieces. Crumble with the herbs in the universal chopper. Wash the fish, pat dry and place at an angle on a baking tray lined with baking paper. Season with salt and pepper. Spread the crumb mixture over the fish. Place 100 g butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes

4. 4

   In the meantime peel, halve and core the cucumbers. Cut the cucumbers into slices. Peel and finely dice onion. Heat 1 tablespoon of oil in a large pot. Fry onion and cucumber in it. Add 500 ml water, bring to the boil, stir in stock and cook everything covered for 8-10 minutes. Pour off the cucumber vegetables, collecting the braising liquid

5. 5

   Heat 2 tablespoons of butter, dust with 2 tablespoons of flour and sauté while stirring. Add 350 ml of steaming liquid and cream bit by bit while stirring. Add honey, simmer for about 5 minutes

6. 6

   Spread pancakes on a tray. Warm up for 2-3 minutes in a hot oven. Wash the dill, dab dry and chop finely. Add to the sauce with the cucumbers, heat up and season to taste. Sprinkle pancakes with sea salt and serve with salmon and cucumber vegetables

Nutrition Facts

KCAL
820 kcal

CARBS
34 g

FATS
58 g

PROTEINS
41 g