Christmas salmon with potato gratin & vanilla beetroot

Name: Christmas salmon with potato gratin & vanilla beetroot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 side (approx. 1.5 kg) fresh salmon fillet with skin; 2 Federation Dill; 8 Cloves; 2 Star Anise; 7-10 Tbsp salt, pepper; 2 TABLESPOONS sugar (e.g. browner); 1 TEASPOON Cinnamon; 7-10 Tbsp grated peel of 1 organic orange; 3-4 Tbsp Oil; 7-10 Tbsp Clear film; 7-10 Tbsp Aluminium foil; 50 g Parmesan (piece); 1.5 kg Potatoes; 7-10 Tbsp Grease; 7-10 Tbsp Salt; 300 g Whipped cream; 1.2 kg Red prayers; 2 TABLESPOONS Butter; 3 TABLESPOONS Oil; 1 heaped tablespoons of sugar (e.g. browner); 1⁄8 l white balsamic vinegar; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp salt, pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 side (approx. 1.5 kg) fresh salmon fillet with skin
2 Federation Dill
8 Cloves
2 Star Anise
7-10 Tbsp salt, pepper
2 TABLESPOONS sugar (e.g. browner)
1 TEASPOON Cinnamon
7-10 Tbsp grated peel of 1 organic orange
3-4 Tbsp Oil
7-10 Tbsp Clear film
7-10 Tbsp Aluminium foil
50 g Parmesan (piece)
1.5 kg Potatoes
7-10 Tbsp Grease
7-10 Tbsp Salt
300 g Whipped cream
1.2 kg Red prayers
2 TABLESPOONS Butter
3 TABLESPOONS Oil
1 heaped tablespoons of sugar (e.g. browner)
1⁄8 l white balsamic vinegar
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp salt, pepper

Directions

1
For the salmon, wash the salmon fillet 2 days before, dab dry, cut in half crosswise. Remove any bones with tweezers. Wash the dill, shake dry, cut finely. Finely crush cloves and aniseed in a mortar.
2
Mix both with 1 1⁄2 tsp salt, 1 tsp pepper, 2 tbsp sugar, cinnamon and orange peel. Rub the meat side of the salmon fillets with it, then sprinkle with dill. Place the spiced sides of the fillets on top of each other and wrap tightly in cling film.
3
Then wrap in aluminium foil and place in a flat dish. Weigh down with two kitchen boards and tins. Stain in the refrigerator for 2 days. Turn from time to time.
4
For the gratin Grate the cheese after 2 days. Peel, wash and slice the potatoes finely. Grease a flat gratin or casserole dish (approx. 30 cm Ø). Put potato slices in a tile-like layer, sprinkle with salt and cheese.
5
Pour cream over it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes.
6
For beetroot, peel the tubers with disposable gloves, wash them and cut them into slices. Heat butter and 3 tablespoons of oil. Fry the beetroots in it for about 5 minutes. Sprinkle with sugar, caramelise briefly.
7
Deglaze with vinegar and 100 ml water, bring to the boil. Add vanilla pulp. Season with salt and pepper. Simmer covered for about 5 minutes.
8
Cut approx. 300 g salmon fillet in thin slices from the skin and put aside for raw eating. Cut the rest into 12 pieces. Heat 3-4 tablespoons of oil. Fry the salmon for 1-2 minutes on each side. Arrange everything.