Lamb salmon in herb coating on salad

Name: Lamb salmon in herb coating on salad
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 small red and yellow peppers; 1/2 Baguette-Brot; 10-11 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 8 Stem(s) Thyme; 2 Branches of rosemary; 1 collar Parsley; 6–8 Lamb salmon (approx. 150 g each); 7-10 Tbsp Pepper; 2–3 Beds Red daikon cress; 75 ml white balsamic vinegar; 1-2 TEASPOONS Honey; 1 TABLESPOON Mustard; 300 g Rocket; 1 Freezer bag; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

2 small red and yellow peppers
1/2 Baguette-Brot
10-11 TABLESPOONS Olive oil
7-10 Tbsp Salt
8 Stem(s) Thyme
2 Branches of rosemary
1 collar Parsley
6–8 Lamb salmon (approx. 150 g each)
7-10 Tbsp Pepper
2–3 Beds Red daikon cress
75 ml white balsamic vinegar
1-2 TEASPOONS Honey
1 TABLESPOON Mustard
300 g Rocket
1 Freezer bag
7-10 Tbsp Aluminium foil

Directions

1
Quarter the peppers, clean and wash them. Place them on a baking tray with the cut edge facing downwards, close together. Slide the peppers under the hot oven grill on the middle shelf for a few minutes until the skin turns black in some places and blisters.
2
Remove and put the peppers in a freezer bag and close it well. (The skin will then loosen better due to the moisture produced.) Cut the baguette into very thin slices and place them next to each other on a baking tray.
3
Sprinkle bread slices with 3-4 tablespoons of oil and season with salt. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 3-5 minutes until golden brown. Remove and let cool off.
4
Wash the herbs, shake dry and chop the leaves finely. Wash the lamb salmon, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the fillets medium rare for 6-8 minutes while turning.
5
Wrap meat in aluminium foil and let it rest. Pull the skin off the peppers. Cut the peppers into pieces. Cut cress from the bed. Mix vinegar, honey and mustard. Add 6 tablespoons of oil and season to taste with salt and pepper.
6
Clean, wash and drain the rocket. Mix the rocket, cress, paprika and viniagrette. Turn lamb salmon in the herbs and cut into slices. Arrange lamb, salad and bread slices on plates.