Pepper salmon with orange-horseradish dip
DIFFICULTY
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 3 fresh bay leaves
- 5 TABLESPOONS dark Bavarian beer
- 2 TABLESPOONS treacle
- 1 TABLESPOON Smoke salt
- 7 TABLESPOONS Oil
- 6 Salmon fillets à 150 g
- 50 g Shallots
- 150 g Orange marmalade
- 50 g Bavarian creamed horseradish
- 4 TABLESPOONS medium hot mustard
- 7-10 Tbsp a few squirts of Tabasco
- 1-2 TABLESPOONS Fresh cream
- 5-6 Tbsp coarse black pepper
- 7-10 Tbsp coarse sea salt
Directions
- 1
The day before, chop bay leaves finely and mix with dark beer, syrup, smoked salt and 4 tablespoons of oil. Marinate the salmon fillets overnight in the refrigerator.
- 2
Finely dice the shallots. Mix with jam, creamed horseradish, mustard, tabasco, crème fraîche. Take salmon out of the marinade, dab dry with kitchen paper. Brush fillets with the remaining oil and rub with pepper.
- 3
Cook in a grill dish for about 2 minutes on each side, then salt and serve with the orange-horseradish sauce.
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