Salmon Fillet with Nuts on Pumpkin – Mint Puree
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g salmon fillet (s), skinless
- 2 tablespoon hazelnuts, roughly chopped
- 2 tablespoon pine nuts, roughly chopped
- 1 egg yolk
- g 1,000 pumpkin (se) (Hokkaido)
- 1 shallot (s), finely diced
- 30 g iner, finely diced
- 250 ml veal stock
- 50 g cream
- 100 ml wine, white, dry
- 2 sprigs mint, finely chopped
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 bunch parsley, finely chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the hazelnuts, pine nuts and parsley with the egg yolks and season with salt and pepper.
- Core the pumpkin and dice with the skin. Melt butter in a saucepan, sauté shallot and ginger briefly. Deglaze with the stock, cream and white wine. Add the pumpkin cubes, simmer for ten minutes, then puree and season with the chopped mint.
- Portion the salmon fillet. Fry in olive oil for 2 minutes, then turn. Place the nut mixture on top and roast covered for approx. 3 minutes over low heat.
- Arrange the fish on the pumpkin puree.
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