Salmon on Vegetable Bed
Saiblingauf Gemüsebett is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and more recipes from Spoonsparrow!
Ingredients
- 2 bulbs fennel
- 500 g mostly waxy potatoes
- 1 clove garlic
- 3 tbsp olive oil
- 2 sprigs thyme
- 200 ml fish stock (glass)
- 4 salmon fillets (about 150 g each)
- Salt
- ground pepper
- 2 Tomatoes
- 0.5 handful parsley
- 40 g Butter
Instructions
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1.
Wash, trim and halve the fennel, removing the core. Peel the potatoes. Slice both thinly on a mandoline. Peel and halve the garlic. Heat oil in a pan. Sauté the vegetables with garlic and thyme for about 4 minutes until colorless. Add fish stock, cover and cook for another 4 minutes.
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2.
Wash salmon fillets, pat dry and season with salt and pepper.
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3.
Score tomatoes crosswise, blanch in boiling water, shock in cold water, peel, quarter and core. Slice into strips and fold into the vegetables. Season with salt and pepper. Place salmon on top of the vegetable bed, cover and cook for about 5 minutes until done.
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4.
Wash parsley, shake dry, pluck leaves and finely chop. Melt butter in a small saucepan, add parsley and let foam briefly. Plate vegetables with fish and drizzle with parsley butter.
