Salmon with Vegetables

Ingredients

• 720 g salmon fillet (4 salmon fillets)
• 2 tbsp freshly grated horseradish
• 2 tbsp heavy cream
• 1 tsp black sesame seeds
• 1 tsp butter
• 1 large Swiss chard
• 200 ml heavy cream
• 1 tsp curry powder
• 50 g finely grated cheese (e.g., Gouda)
• Salt
• Pepper
• 1 tsp vegetable broth
• 1 Cauliflower
• 1 tbsp curry powder
• 1 tsp saffron
• Salt
• 1 tbsp butter
• 0.5 cucumber
• 150 g yogurt
• 1 tbsp dried white grapes (seedless)
• a pinch cumin (ground)
• a pinch cardamom
• Salt
• Pepper

Instructions

1. 1.

   Wash and pat dry the salmon fillets. Mix horseradish with sesame seeds and cream, spread over the fillets, place in a buttered baking dish, and bake at 160°C for about 10‑15 minutes.

2. 2.

   Meanwhile, clean the cauliflower, cut into florets, and cook with curry powder and saffron in plenty of salted water until al dente, about 10 minutes.

3. 3.

   Clean the Swiss chard, blanch it, sprinkle cheese on the leaves, fold around the cheese, sauté lightly in a pan with a little fat, pour in cream, season with curry, salt, pepper, and broth, simmer gently for about 5 minutes, taste, then set aside warm.

4. 4.

   For the raita, finely chop the grapes. Wash the cucumber, slice lengthwise into ribbons, mix with yogurt, spices, and grapes, let rest.

5. 5.

   Remove the fish from the oven, plate it, add cauliflower and Swiss chard, spoon over the raita, and serve hot with red rice.