Salmon fillet on hearty lentil-root vegetables
Main course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This dish is a real treat! Gently fried salmon fillet harmonizes perfectly with the hearty lentil-root vegetables. I like to make it when it gets colder outside, because it warms you from the inside and just tastes delicious. The lentils are a great source of protein and the vegetables provide important vitamins. The dish is relatively quick to prepare and is suitable for a relaxed lunch as well as for a fine dinner. If you like, you can serve a dollop of yogurt or sour cream with it. An absolute favorite recipe!
Ingredients (13 ingredients)
-
50 g Smoked, streaky bacon
-
300 g Spring onions
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300 g Carrots
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200 g Potatoes
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2 tbsp Oil
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250 g Lentils
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to taste Pepper
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1 pinch Sugar
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2 tbsp White balsamic vinegar
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4 piece Salmon slices
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20 g Clarified butter
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3 tbsp Lemon juice
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Lemon wedges for garnish
Preparation (9 steps)
Chop bacon
Put 50 g of smoked, streaky bacon in cubes into the mixing bowl and chop for 5 sec./level 5. Transfer.
Prepare spring onions, carrots and potatoes
Clean 300 g spring onions, wash and cut into rings. Peel, wash and roughly dice 300 g carrots. Peel, wash and dice 200 g potatoes into small cubes. Set aside.
Render bacon and sauté vegetables
Put the chopped bacon together with 2 tbsp oil in the mixing bowl and sauté for 3 min./120°C/level 1.
Add vegetables and sauté
Put the prepared potatoes, carrots and spring onions in the mixing bowl and sauté for 5 min./120°C/level 1 while stirring. Don't forget the spatula!
Cook lentils
Put 600 ml water and 250 g lentils in the mixing bowl, bring to a boil and cook for 15 min./100°C/level 1.
Season lentil vegetables
Season the lentil vegetables with salt, pepper, 1 pinch of sugar and 2-3 tbsp white balsamic vinegar and stir for 5 sec./level 3.
Fry salmon
Meanwhile, wash 4 salmon slices (125 g each) and pat dry. Heat 20 g clarified butter in a pan. Add fish and fry for about 3 minutes on each side, season with salt and pepper.
Prepare roasting juices
Deglaze the roasting juices with 3 tbsp lemon juice and bring to a boil briefly.
Arrange
Arrange lentil vegetables and fish on plates, drizzle with roasting juices and garnish with lemon wedges.
Finished cooking? Great! 🎉
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Created by
Julia Köhler
1
Rezept
0
Kochbücher
Allergens
- Fish
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