Spicy salmon ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes

2. 2

   In the meantime fill a large bowl with cold water. Add vinegar and 2 tablespoons of flour and mix. Brush black salsifies vigorously under running cold water, peel, halve and immediately place in the prepared flour vinegar water. Bring a pot of salted water to a boil. Cut the black salsifies diagonally into slices, place in the boiling salted water and cook for about 10 minutes

3. 3

   Peel and chop the onion. Clean, wash and cut the chili into rings. Dill wash, shake dry. Pluck flags from the stems and cut finely, except for a little bit for garnishing. Wash the lemon hot, rub dry and remove the zest

4. 4

   Cut salmon into cubes, heat oil in a pan. Fry the salmon cubes for 5-6 minutes, season with salt and pepper. Drain black salsify and potatoes

5. 5

   Melt 1 tbsp. butter in a pot and sauté the onion for 2-3 minutes. Add flour, white wine, 400 ml water and whipped cream while stirring. Add peas. Bring sauce to the boil while stirring and simmer for about 5 minutes. Add chilli, dill, lemon zests and black salsify. Season to taste with Pernod, salt and pepper. Fold in salmon cubes

6. 6

   Heat 40 g butter and milk in a saucepan. Drain the potatoes, add the milk and mash to puree. Season to taste with salt and nutmeg. Heat salmon ragout carefully and arrange on plates together with the puree. Garnish with dill

Nutrition Facts

KCAL
780 kcal

CARBS
48 g

FATS
45 g

PROTEINS
39 g