Salmon with potato and chilli puree

Name: Salmon with potato and chilli puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 chili pepper; 1 spearmint stem; 1 TEASPOON Oil; 1 Bag of mashed potatoes complete with fine butter flavor (3 portions); 700 g Salmon fillet; 2 untreated lemons; 1-2 TABLESPOONS Butter; 7-10 Tbsp Salt; 150 g Fresh cream; 1 TEASPOON colored crushed pepper; 7-10 Tbsp Chilli strips and mint; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 chili pepper
1 spearmint stem
1 TEASPOON Oil
1 Bag of mashed potatoes complete with fine butter flavor (3 portions)
700 g Salmon fillet
2 untreated lemons
1-2 TABLESPOONS Butter
7-10 Tbsp Salt
150 g Fresh cream
1 TEASPOON colored crushed pepper
7-10 Tbsp Chilli strips and mint
baking paper

Directions

1
For the puree, carve the chilli lengthwise, remove seeds and chop finely. Wash mint, cut leaves into fine strips. Heat the oil and sauté the chilli in it. Deglaze with 1/2 litre water, bring to the boil.
2
Remove the pot from the stove. Stir in the puree powder and mint. Stir again briefly and fill into a piping bag with a large star-shaped spout. Spray onto a baking tray lined with baking paper and keep warm in the oven.
3
Wash the salmon, dab dry and cut into large cubes. Wash lemons, cut into slices. Melt butter. Fry the salmon cubes for about 3 minutes while turning them, season with salt. Briefly toss the lemon slices in the frying fat.
4
To serve, place 1 cube of salmon on 1 slice of lemon with a toothpick. Stir the crème fraîche and pepper into the roasting mixture. Season with salt, bring to the boil briefly. Serve in portions with the sprayed mashed potatoes.
5
Serve garnished with chilli strips and mint.