Baked Salmon Fillets
Overcooked salmon fillets with horseradish crumbs and beetroot: salmon and beetroot provide a generous amount of the B-vitamin niacin.
Ingredients
- 450 g fresh beetroots (3 whole fresh beetroots)
- 2 tbsp olive oil
- 1 small onion
- 1 Garlic clove
- 30 g ginger (1 piece)
- 100 ml White wine
- 125 ml veal stock
- Salt
- Pepper
- 360 g salmon fillet (2 fillets)
- 1 piece fresh horseradish (about 5 cm)
- 3 sprigs parsley
- 3 tbsp breadcrumbs
- 3 sprigs dill
- 20 g butter
- 2 tbsp Sour cream
Instructions
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1.
Wash beetroot thoroughly and boil one whole beet in a pot of water. Cover and simmer on medium heat for about 40 minutes until tender. Meanwhile, peel the remaining beetroots (wear rubber gloves to avoid staining) and juice them with a juicer. Reduce the juice in a pot to about one-third of its original volume.
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2.
Heat 1 tbsp oil in a pan. Peel and thinly slice onion and garlic; fry in hot oil until golden brown. Peel ginger, roughly chop, and add to the pan.
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3.
Add wine and stock, then simmer on medium heat in an open pot until reduced to about one-third.
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4.
Stir in the reduced beet juice and continue reducing until the liquid is almost syrupy. Season with salt and pepper, then strain through a fine sieve into a second pot.
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5.
Rinse salmon fillets, pat dry, and brush lightly with oil. Season with salt and pepper. Heat a non-stick pan; sear each side of the fillets briefly over high heat, then transfer to a baking sheet.
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6.
Wash, peel, and grate horseradish finely. Wash parsley, shake dry, and finely chop. Mix both with breadcrumbs, salt, pepper, and remaining oil.
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7.
Evenly spread the breadcrumb mixture on the salmon fillets. Bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for 10–12 minutes. Meanwhile, shock boiled beetroot in cold water and peel. Slice into rounds, then cut into sticks.
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8.
Wash dill, shake dry, pluck stems, and chop. Melt butter in a pot and warm beetstick in it. Season with salt and pepper, add dill. Pour the reduced sauce onto warmed plates. Arrange salmon and beetsticks on top. Pipe sour cream in dotted spots over the sauce using a piping bag and serve immediately.
