Salmon fillet with beetroot salad and horseradish mousse
easy
30 mins
30 mins
Ingredients
- 750 g baby potatoes
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 pieces of salmon fillet (approx. 100 g each)
- 1-2 TABLESPOONS Lemon juice
- 1-2 TABLESPOONS Butter
- 100 g Whipped cream
- 1/8 l Vegetable broth (instant)
- 2 TABLESPOONS Horseradish (from the jar)
- 1 TABLESPOON sauce thickener
- 2 white onions
- 100 g Lamb's lettuce
- 1 Orange
- 1-2 TABLESPOONS Lime juice
- 40 g Beetroot slices (from the glass)
- 7-10 Tbsp Lime and lemon slices
Directions
- 1
Peel, wash and halve the potatoes. Fry in hot oil for about 15 minutes at medium heat. Season with salt and pepper. In the meantime wash salmon and pat dry. Sprinkle with some lemon juice and season with salt.
- 2
Fry in melted butter over medium heat for about 5 minutes, turning. For the sauce, briefly bring cream and stock to the boil. Stir in horseradish. Season to taste with salt, pepper and a few drops of lemon juice.
- 3
Stir in the sauce thickener, bring to the boil again. Shortly before serving, whip up with the cutting stick until foamy. For the salad, peel onions and cut into fine slices. Clean, wash and drain the lamb's lettuce.
- 4
Peel the orange so that the white skin is completely removed. Cut out the fillets between the parting skins. Mix onions, lamb's lettuce and orange fillets and drizzle with lime juice. Cut beetroot into fine strips and fold in carefully.
- 5
Serve fish, potatoes, sauce and salad in portions, garnish with lime and lemon slices.
Nutrition Facts
700 kcal
30 g
44 g
45 g
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