Alaska Salmon Fillet from the Oven with Potato-Red Beet Purée
The Alaska salmon fillet from the oven with potato-red beet purée from Alaska Seafood here at Spoonsparrow is something you should not miss!
Ingredients
- 400 g red beet (pre-cooked in vacuum)
- 800 g waxy potatoes
- 150 ml milk
- 30 g Butter
- black pepper (freshly ground)
- 40 g fresh horseradish (or jarred horseradish)
- 50 g butter
- 4 Alaska salmon fillets (180 g each)
- Salt
- 250 g sour apples
- Lemon juice
- 0.5 bunch thyme
- 150 g onions
- 100 g coarse mustard
- 1 handful wild herbs (optional)
Instructions
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1.
Cut the red beet into small pieces. Wash, peel and cut the potatoes into 4–5 cm cubes; simmer in salted water for about 20 minutes until tender. Add the red beet during the last 10 minutes of cooking. Meanwhile, bring milk with 30 g butter to a boil. Drain the potatoes and beet, mash them, then stir in the milk mixture and season with salt and pepper. Peel and finely grate the horseradish.
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2.
Preheat the oven to 200 °C (190 °C fan). Grease an ovenproof baking dish with 15 g butter. Rinse the salmon fillets under cold water, pat dry, season with salt, and place them in the dish. Peel and dice the apples finely, then drizzle with lemon juice. Strip the thyme from its stems and chop finely.
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3.
Peel the onions and dice them as well; sauté in the remaining butter over low heat for 10 minutes until lightly browned and soft. Add the apples, thyme, and mustard, stir, then spoon over the fish. Bake for 10 minutes.
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4.
Serve with the potato-red beet purée, horseradish, and optional wild herbs.
- 5.
