Salmon ranks in bacon

Name: Salmon ranks in bacon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 350 g Chanterelles; 1 Garlic clove; 4 Stem(s) Parsley; 1 Organic Orange; 40 g Butter; 30 g Sunflower seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (175 g each) pieces of salmon fillet; 4 discs Breakfast bacon; 2 TABLESPOONS Olive oil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

350 g Chanterelles
1 Garlic clove
4 Stem(s) Parsley
1 Organic Orange
40 g Butter
30 g Sunflower seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (175 g each) pieces of salmon fillet
4 discs Breakfast bacon
2 TABLESPOONS Olive oil

Directions

1
Clean the chanterelles, wash them thoroughly and let them drip off on kitchen paper. Depending on size, chanterelles may be halved. Peel and chop the garlic. Wash the parsley, shake dry and chop the leaves coarsely.
2
Wash the orange with hot water, rub dry and peel half of the peel in zests. Halve the orange and squeeze the juice.
3
Heat 20 g butter in a frying pan. Add garlic and sunflower seeds to the pan and sauté for about 5 minutes. Add orange juice and simmer for about 10 minutes. Add zest and parsley, season with salt and pepper.
4
Take the brew from the stove.
5
Wash the fish, dab dry and season with salt and pepper. Wrap a slice of bacon around each piece of salmon. Heat oil in a pan. Fry the salmon for 5-6 minutes while turning. Heat 20 g butter in a frying pan.
6
Sauté the chanterelles in it for about 5 minutes. Season to taste with salt and pepper.
7
Take the salmon out of the pan. Arrange salmon and chanterelles on plates. Drizzle with orange juice and serve immediately.