Salmon Fillet with Basil Cream and Zucchini Rösti

Ingredients

• 750 g fresh salmon fillet with skin (1 side fresh salmon fillet)
• 2 tbsp white peppercorns
• 2 tbsp coriander
• 2 tbsp coarse sea salt
• 2 tbsp sugar
• 2 bunches basil
• 200 g Low-fat quark
• 200 g sour cream (20% fat) (1 cup)
• 1 lemon
• 300 g potatoes
• 400 g zucchini
• 2 small Shallots
• 1 egg
• 2 yolks
• 2 Tbsp whipping cream
• ground pepper from the mill
• 2 tbsp olive oil

Instructions

1. 1.

   Rinse the salmon fillet thoroughly and pat dry. Carefully remove any remaining bones, then cut the fillet into two large pieces. Coarsely crush peppercorns and coriander in a mortar, mix with sea salt and sugar, and sprinkle over the fish halves. Rinse basil and shake dry; pick leaves from one bunch, roughly chop, and scatter over the salmon. Fold the halves together with the herb sides so that the skin sides are outward. Place the fillet in a large freezer bag, seal well, lay between two wooden boards, and weigh down with canned goods to prevent leakage. Marinate the salmon for at least 24 hours in the refrigerator.

2. 2.

   For the basil cream, remove leaves from the stems of the second bunch; keep some aside and finely chop the rest. Mix quark, sour cream, and 1–2 tsp lemon juice, season with iodized salt and white pepper, then fold in basil.

3. 3.

   To make the rösti, peel potatoes and rinse zucchini. Grate both on a coarse vegetable grater, season with iodized salt, and let stand for about an hour. Drain well or squeeze out excess moisture. Dice shallots. Separate eggs: whisk 3 yolks, 1 egg white, and 2 tbsp whipping cream into the potato‑zucchini mix; season with iodized salt and pepper. Heat 2 tbsp olive oil in a pan. Drop spoonfuls of the mixture into the hot fat and cook until golden yellow on both sides.

4. 4.

   Take the salmon out of the refrigerator, remove spices and herbs. Slice the salmon with a sharp knife into wide strips. Sprinkle with fresh basil leaves and coarse pepper. Plate with basil cream and potato‑zucchini rösti.