Salmon Wrapped in Sesame with Sugar Snap Peas, Carrot Puree and Orange-cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g salmon fillet (s), fresh, skinless
- some sesame, black
- some sesame seeds, whiter
- 200 g suar snap peas
- 2 medium carrot (s)
- 1 spring onion (s)
- 3 orange (s)
- 1 small onion (s)
- 150 ml cream
- 100 ml white wine
- 2 tablespoon, heaped dill, finely chopped, fresh
- 1 tablespoon. Tarragon, finely chopped, fresh
- some flour
- some butter
- some olive oil
- some salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Squeeze out 250 ml of juice from the oranges and rub off some of the peel. Allow this to boil down halfway along with the white wine.
- Chop the onion very finely and sweat it in a little butter, then dust with flour and deglaze with the cream (save a little for the carrot puree), now add the reduced orange juice and simmer for about 10 minutes. Finally add the dill and tarragon and season with pepper, salt and nutmeg.
- Cut the carrots into small pieces and cook for about 10 minutes, then puree with the spring onion and a little cream and season with salt and pepper.
- Sauté the snow peas in a pan for about 5 - 6 minutes with a little butter, season with salt and pepper.
- Mix the black and white sesame seeds on a plate. Divide the salmon fillet, add a little salt and roll in the sesame seeds so that all sides are covered. Now fry the salmon for 5 - 7 minutes on both sides over medium heat, depending on the thickness.
- Arrange the salmon on the sugar snap peas, add some orange sauce and serve with the carrot puree.
- Serve with boiled potatoes or rice.
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