Summary

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

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Instructions

1. 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.
2. 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.).
3. Clean and wash the lettuce and spin dry again. Make a vinaigrette from vinegar, oil, mustard and spices.
4. 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.
5. Season the creme fraiche with the lime zest, salt, pepper and sugar.