Poached salmon with wasabi aioli

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the aioli, peel 1 garlic clove and press it through a garlic press. Mix egg yolk, garlic and wasabi with the whisk of the hand mixer until creamy. Stir in 150 ml oil, first drop by drop, then in a thin stream. Season to taste with salt and 1-2 teaspoons of vinegar, chill. Clean, peel and wash the carrots and dice them.

2. 2

   Wash and clean the cucumber. Cut approx. 8 slices from the cucumber and cut out animals. Dice the rest of the cucumber. Peel 2 cloves of garlic and dice finely. Heat 2 tablespoons of oil, fry carrot and garlic for 4-5 minutes. Add 3 tablespoons vinegar and cucumber, mix in and season with salt and pepper. Wash the lemon grass and make one deep scratch lengthwise. Wash the salmon, dab dry. Put 250 ml water and lemon grass into a large pan, bring to the boil, stir in broth. Add salmon to the pan, reduce heat and cook covered for 6-8 minutes.

3. 3

   Wash the lemon grass and make one deep scratch lengthwise. Wash the salmon, dab dry. Put 250 ml water and lemon grass into a large pan, bring to the boil, stir in broth. Add salmon to the pan, reduce heat and cook covered for 6-8 minutes. Serve salmon with lukewarm carrot-cucumber salad and aioli. Garnish with chives and "cucumber animals". Rice tastes good with it

4. 4

   Note: All ingredients for the aioli must be at room temperature

Nutrition Facts

KCAL
750 kcal

CARBS
4 g

FATS
66 g

PROTEINS
32 g