Crispy Fried Salmon with Zucchini on Polenta Slices in Wasabi Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g salmon fillet (s) on the skin
- Sea salt, pepper
- 2 tablespoon vegetable oil
- 625 ml vegetable stock
- 40 g butter
- 180 g corn rits (polenta) medium rain
For the sauce:
- 20 g shallot (s)
- 10 g butter
- 100 ml white wine
- 100 ml vegetable stock
- 150 ml cream
- 30 g wasabi paste, from the tube
- 1 pinch (s) sugar
- 1 tablespoon dill, freshly finely chopped
- 120 g zucchini
- 2 tablespoon olive oil
- Salt and pepper, from the mill
- 1 tablespoon sesame seeds, white and black unpeeled
Print Recipe
Pin Recipe Instructions
- Polenta: Bring the vegetable stock to the boil with the butter. Let the corn grits trickle into the stock while stirring vigorously, making sure that the broth is constantly boiling so that there are no lumps. Keep stirring the polenta in a clockwise direction until it separates from the edge (approx. 20 minutes). Spread the finished maize porridge on a wet board with a pallet to form a plate about 1.5 cm thick and allow to cool.
- Wasabi sauce: Clean the shallots and cut into fine cubes. Melt the butter in a saucepan and sauté the shallot cubes. Pour in the white wine and vegetable stock and reduce to half. Pour in the cream and reduce the sauce until it is creamy. Add wasabi, salt, pepper and a little sugar and let simmer a little more. Sprinkle in the dill and keep it warm.
- Elaboration: cut out the polenta with a glass, ring or cup.
- Clean the zucchini and cut into thin slices. Fry the Polentataler in oil until golden brown in a pan and degrease on kitchen paper.
- Fry zucchini slices in the same pan with some oil and degrease on kitchen paper. Cut the salmon fillet into 4 pieces of 50 g each, cut the skin crosswise, season with salt and pepper. Heat the oil in a pan and fry the salmon on the skin side, turn and fry for another 1 - 2 minutes.
- Mix up the sauce. Place zucchini slices on a plate of polenta, place the salmon fillet on top and pour the sauce over it. Garnish with dill.
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