Vegetables with Salmon Cutlets

Ingredients

• 500 g Brussels sprouts
• Salad salt
• 4 paprika peppers (red and yellow)
• 2 carrots
• 4 tbsp olive oil
• pepper (ground)
• 100 ml dry white wine
• 720 g salmon cutlets (4 cutlets about 180 g each)
• 3 fresh garlic cloves
• 1 red chili pepper
• 30 g Butter
• 2 tbsp lemon juice
• 2 tbsp freshly chopped herbs (parsley and thyme)

Instructions

1. 1.

   Wash, trim, and boil the Brussels sprouts in salted water for 8 minutes. Shock, drain well, and quarter them. Wash, halve, trim, and slice the paprika into strips. Peel and cut the carrots into pieces. In a hot pan, sauté the carrots with the Brussels sprouts in 2 tbsp oil for 2–3 minutes until golden brown. Add the paprika strips, season with salt and pepper, and deglaze with wine. Cover and steam gently for 3–4 minutes.

2. 2.

   Wash the salmon, pat dry, season with salt and pepper, and sear in a hot non‑stick pan in the remaining oil for about 2 minutes on each side until golden brown. Peel and finely chop the garlic. Wash, halve, trim, and finely chop the chili pepper. Add both to the butter and lemon juice, pour over the salmon, and let it cook gently for 6–8 minutes at low heat, spooning fat over it repeatedly.

3. 3.

   Remove the lid from the vegetables, sprinkle herbs on top, and allow the liquid to evaporate. Taste, plate on a large platter, place the salmon on top, drizzle with garlic‑chili butter from the pan, and serve.