Poached salmon

Name: Poached salmon
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g Potatoes; 7-10 Tbsp Salt; 150 g Broccoli; 2 discs (100 g each) Salmon fillet; 2-3 TABLESPOONS Lemon vinegar; 75 g Whipped cream; 1 TEASPOON grated horseradish (from the jar); 1 TABLESPOON flaked almonds; 10 g Butter; 1 TEASPOON Trout caviar; 1 Lemon slice to garnish

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

150 g Potatoes
7-10 Tbsp Salt
150 g Broccoli
2 discs (100 g each) Salmon fillet
2-3 TABLESPOONS Lemon vinegar
75 g Whipped cream
1 TEASPOON grated horseradish (from the jar)
1 TABLESPOON flaked almonds
10 g Butter
1 TEASPOON Trout caviar
1 Lemon slice to garnish

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime, clean and wash broccoli and cut into florets. Cook in little boiling salted water for about 10 minutes. In the meantime, wash the fish. For steaming boil up about 1/4 litre of water with the bay leaf. Season with vinegar and salt, cover the fish and let it simmer for about 6 minutes. Whip cream until stiff and stir in horseradish.
2
Season to taste with salt and vinegar. Roast almond flakes with the fat in a pan. Drain broccoli and toss in. Arrange potatoes, fish and vegetables on a plate, sprinkled with almond flakes. Pour horseradish cream into a piping bag with a star-shaped spout and squirt onto the salmon. Serve garnished with caviar and lemon slice