Salmon chops with cucumber vegetables
easy
30 mins
30 mins
Ingredients
- 1 pack of (250 g) Long grain and wild rice
- 7-10 Tbsp Salt
- 4 Salmon chops (approx. 200 g each)
- 7-10 Tbsp juice of 1/2 lemon
- 2 Shallots
- 2 TABLESPOONS Oil
- 1/8 l White wine
- 500 g braised or cucumber
- 200 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 1 TABLESPOON Wermuth
- 7-10 Tbsp Cayenne pepper
- 1 collar Dill
Directions
- 1
Cook the rice in boiling salted water for 20 minutes. Wash and salt the salmon and sprinkle with lemon juice. Peel shallots, dice finely and fry in hot oil. Deglaze with wine and 1/8 litre water and bring to the boil.
- 2
Add the salmon and cook over a low heat for 10 minutes. Wash the cucumber, peel in strips, cut in half lengthwise and scrape out the seeds. Cut the cucumber into slices. Take out salmon chops and keep warm.
- 3
Stir cream into the stock, add cucumber and cook for 5 minutes. Add sauce thickener, bring to the boil again. Season with wormwood, salt and cayenne pepper. Wash the dill, put something aside for garnishing.
- 4
Chop the remaining dill and add it to the sauce. Drain the rice, press into small moulds and turn out onto the plates. Serve with salmon chops and cucumber vegetables. Garnish with dill.
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