Salmon Under Horseradish Crust with Lamb`s Lettuce and Potato Croutons
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s), a 160 g (ready to cook)
- 100 g breadcrumbs
- 80 g butter
- 2 tablespoon horseradish, from the glass
- 2 shallot (s)
- 4 port. Lamb`s lettuce
- 8 tablespoon oil, rapeseed oil
- 3 tablespoon vinegar
- 1 teaspoon mustard
- salt
- pepper
- sugar
- 1 large potato (s)
- 6 tablespoon crème fraîche
- 1 lime (s)
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Fry the salmon in a pan with oil on both sides, remove immediately from the pan, place on a plate and let cool. Season with salt and pepper.
- Peel shallots, cut into small cubes and fry in a pan with butter until golden. Mix together with the horseradish and breadcrumbs. Spread the mixture thinly on one side of the fish with a spoon. Bake them in a preheated oven at 180 ° C and top heat (max. 10 min.).
- Clean and wash the lettuce and spin dry again. Make a vinaigrette from vinegar, oil, mustard and spices.
- Wash the potatoes thoroughly, cut them into small cubes and bake them golden yellow in a pan with oil. Drain on a paper towel and season with salt.
- Season the creme fraiche with the lime zest, salt, pepper and sugar.
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