Teriyaki Salmon Fillet with Spring Potatoes and Fennel Wasabi Foam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s), fresh or frozen
- 1 tuber fennel
- 0.5 ½ lime (s)
- Salt water
- 1 clove garlic
- 1 onion (s)
- 12 potato (s)
- 50 ml cream
- 30 g wasabi paste or horseradish
- 50 ml sauce (teriyaki sauce)
- 1 tablespoon curry paste, red
- 2 tablespoon honey
- Basil for garnish
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the fennel wasabi foam, cut the fennel into small pieces, peel and dice the garlic and onions, and cut the lime into small slices. Cook the fennel together with the lime slices in salted water.
- When the fennel is soft, drain and sauté the onions and garlic in the saucepan. Then add the fennel again, add the cream and wasabi paste and bring to the boil. Then puree everything. The fennel wasabi foam can be prepared well.
- Peel and cook the potatoes. Fry the salmon fillets vigorously in butter (possibly from the skin side first). Fry briefly on all four sides, season with pepper and salt. The core should preferably still be glassy / pink.
- Pour the teriyaki sauce into the hot pan, pour in the water and add the honey and curry paste. Simmer briefly, pepper, then pour over the still warm salmon.
- Arrange everything on the plate with basil and then serve.
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