Baked Salmon with Basil Puree and Caramelized Carrots
Salmon can be prepared in numerous ways. Chefs compete in ideas about coatings, sauces and methods of preparing this fish. Today, we propose a dish full of pleasantly surprising flavours, which every French restaurant will be proud of. Salmon in a crunchy nut and cheese shell is a great idea for an original lunch or a romantic dinner ❤
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| FISH | ||
| – salmon fillets | 2 medium | 4 medium |
| – roasted, salted pistachios | 50 g | 100 g |
| – Grana Padano cheese | 50 g | 100 g |
| – lemon pepper | 1 tbsp | 2 tbsp |
| PUREE | ||
| – potatoes | 4 | 8 |
| – basil | 1/2 bunch | 1 bunch |
| – butter | 50 g | 75 g |
| CARAMELIZED CARROTS | ||
| – carrots | 2 large | 4 large |
| – butter | 50 g | 75 g |
| – cane sugar | 1 tbsp | 1,5 tbsp |
You will need
salt, pepper, vegetable or olive oil, milk, bowl, casserole, pot, frying pan, grater.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
NUTRIENTS
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 850.5 kJ | 4495.8 kJ |
| Energy | 196.9 kcal | 1078.7 kcal |
| Fat | 13.8 g | 75.8 g |
| of which saturates | 6.4 g | 35.2 g |
| Carbohydrate | 9.6 g | 52.7 g |
| of which sugars | 3.0 g | 16.6 g |
| Added Sugar | 1.3 g | 7.2 g |
| Protein | 8.5 g | 46.6 g |
| Salt | 0.5 g | 2.7 g |
Recipe
1.
Remove the skin from the salmon by prying it open with a sharp knife next to the thicker part of the fillet. Gently move the knife – the skin should offer a slight resistance but come off smoothly. Then rinse the peeled salmon with cold water and pat dry with a paper towel.
2.
Shell the pistachios, chop them in a food processor or with a knife (you can also crush them with a meat pestle).
Grate the cheese on a fine-mesh grater. Combine the crushed pistachios with the cheese and 3 tbsp (6 tbsp) of oil and mix thoroughly – this is your salmon marinade.
3.
Preheat the oven to 180° C in „upper & lower” heating mode. Drizzle with olive oil on an ovenproof dish. Sprinkle the salmon fillets gently with lemon pepper and coat both sides thoroughly with the marinade. Place the pistachio-coated salmon in the ovenproof dish and place it in the preheated oven for 20-25 minutes.
4.
At the same time, peel the potatoes and cut them in half or into quarters. Boil 2/3 tbsp of salt in water, add the potatoes and cook for about 20 minutes, until tender. Peel the carrots and cut them into medium sticks. Wash, dry and finely chop the basil (alternatively you can blend it with a tablespoon of oil until smooth).
5.
Heat half of the butter in a frying pan, add the cane sugar and carrots. Caramelize it for about 7 minutes, stirring occasionally, until it is slightly soft but still crispy. Finally, sprinkle with salt.
6.
Drain the potatoes from the water, dry and mash until smooth (with a potato masher or fork). Add the remaining butter, ¼ cup (½ cup) of milk and the chopped basil. Mix thoroughly.
Place a portion of basil potatoes, a piece of salmon and a portion of caramelized carrots on a plate.
Voila. Enjoy your meal!
