Salmon Trout in Teriyaki Sauce with Green Puree
Salmon trout in teriyaki sauce with green puree is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g starchy potatoes
- Salt
- 200 g leeks (green parts only)
- 60 g Butter
- 125 ml hot milk
- 1 tbsp wasabi paste
- 500 g salmon trout fillet (with skin)
- 2 tbsp Lime juice
- Salt
- pepper (ground)
- 3 tbsp peanut oil
- 4 tbsp Teriyaki sauce
- 5 tbsp cold butter
- a handful of daikon radish sprouts
Instructions
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1.
Wash, peel, dice the potatoes and simmer in salted water for 20-25 minutes until tender. Thoroughly wash the leeks, chop finely, and cook in boiling salted water for 5-7 minutes until soft. Drain, shock in cold water, and squeeze out excess moisture. Melt butter and combine with leeks in a blender; puree until smooth.
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2.
Drain potatoes and press through a potato masher. Mix well with the leek puree, hot milk, and wasabi paste. Season with salt and keep warm.
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3.
Rinse the fish fillet, pat dry, and divide into four portions. Drizzle with lime juice, season with salt and pepper. Heat peanut oil in a hot pan and sear the fish skin side for 2-3 minutes. Flip and cook the other side for about 1 minute. Brush with teriyaki sauce, coat evenly, then remove from heat.
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4.
Plate the fish fillets alongside the green puree. Add cold butter to the still-hot pan and stir into the remaining sauce. Drizzle over the fish and garnish with daikon radish sprouts before serving.
