Saibling vom Königssee mit Kartoffelcreme und Spinat
Saibling vom Königssee mit Kartoffelcreme und Spinat is a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g waxy potatoes
- 150 g young spinach
- Salt
- 2 Tomatoes
- 150 g Mushrooms
- 1 Shallot
- 3 tbsp butter
- 200 ml dry white wine
- 200 ml fish stock
- 100 g crème double
- 1 egg yolk
- Pepper (freshly ground)
- 80 ml milk
- Nutmeg (freshly grated)
- 1 splash Lemon juice
- 8 salmon fillets (about 80 g each)
- 2 tbsp Vegetable oil
Instructions
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1.
Wash the potatoes and steam for about 30 minutes.
-
2.
Wash, trim, and blanch the spinach in salted water. Shock, drain well. Boil the tomatoes, shock, peel, quarter, seed, and dice small. Clean the mushrooms and slice them.
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3.
For the sauce, peel and finely dice the shallot. Sauté in 1 tbsp hot butter until translucent. Deglaze with wine and stock, reduce by about half. Remove from heat, stir in crème double and egg yolk, season with salt and pepper, keep warm or reheat briefly before serving.
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4.
Peel the potatoes, press through a potato masher, and steam to dry. Mix with 1 tbsp butter and hot milk into a creamy purée. Season with salt and nutmeg.
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5.
Sauté mushrooms in remaining butter for 1-2 minutes until liquid evaporates. Add spinach and tomato cubes, season with salt, lemon juice, and pepper.
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6.
Rinse the salmon, pat dry, season with salt and pepper. Brown skin side down in hot oil in a non-stick pan for 3-4 minutes. Flip and cook another 1-2 minutes to finish.
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7.
Place each fillet on the center of a plate, spread vegetables over it, top with a second fillet (skin side up). Pipe purée as desired.
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8.
Distribute sauce around and serve.
