Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Sauté the snow peas in a pan for about 5 - 6 minutes with a little butter, season with salt and pepper.
5. 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.
6. Arrange the salmon on the sugar snap peas, add some orange sauce and serve with the carrot puree.
7. Serve with boiled potatoes or rice.