Salmon tournedos with asparagus and potato, cress or red onion beer dressing

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For salmon and asparagus: Wash lettuces and spin dry. Peel asparagus (green asparagus only at the bottom). Cut off the tips about 4 cm long and cook until firm to the bite. Cut the asparagus tips into pieces and fry them in olive oil in a pan until soft.

2. 2

   Season to taste with salt, pepper and a little sugar.

3. 3

   Fold the salmon fillets into medallions. Wrap the bacon around them and fix them with a toothpick. Season with salt and pepper. Fry them carefully in a pan in a little oil with the rosemary.

4. 4

   Arrange the asparagus pieces on plates, garnish with the leaf salads and marinate with the desired beer dressing. Arrange the salmon tournedos on the asparagus pieces (remove toothpicks).

5. 5

   Garnish with the asparagus tips.

6. 6

   For the potato and beer dressing: Peel the potato, cook until soft, pour off and let it steam on the hot plate. Press through the potato press. Mix with some stock and the Pils.

7. 7

   Then add the vegetable oil in a fine stream like a mayonnaise and stir in. Season to taste with vinegar, salt and pepper. If the dressing is too thick, add some more Pilsner and stock.

8. 8

   For the cress beer dressing: Cut off garden cress and watercress and wash. Blanch in boiling salted water, cool in ice water and drain on a sieve. Squeeze the cress and chop finely.

9. 9

   Then mix finely with some crème fraîche (e.g. in a lightning chipper). Mix the sauce with the remaining crème fraiche. Season to taste with lemon juice, salt, cayenne pepper and the light beer.

10. 10

    For red onion beer vinaigrette Peel and finely dice the onion. Fry in a pan with some olive oil. Deglaze with export beer and the red wine vinegar. Reduce and let cool down. Season to taste with salt and pepper.

11. 11

    Stir in mustard and the remaining olive oil. Chop the chives finely and stir in.