Salmon with Root Vegetables, Parmesan Soup and Chocolate Cupcake

Name: Salmon with Root Vegetables, Parmesan Soup and Chocolate Cupcake
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 4 Stück whole salmon (ready to cook); Salt; Pepper; 2 Zweig Rosemary; 3 Zweig Thyme; 2 Stück Organic lemons; 1 Stück Organic orange; 3 Stück Parsnips; 3 Stück Carrots; 3 Knolle Beetroot (fresh); 120 ml Olive oil; 2 Stück Shallots; 1 Zehe Garlic; 205 g Sugar; 1 TL Sugar; 100 ml White wine; 1 l Milk; 200 g Pancetta; 2 Stück Limes; 10 Zweig Parsley; 10 Zweig Coriander; 10 Zweig Mint; 200 g Arugula; 250 g Butter; 250 g Chocolate couverture dark; 2 Pck. Vanilla sugar; 65 g Wheat flour type 405; 5 Stück Eggs; 100 ml Water; 500 g Frozen forest fruits

Main course

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This Thermomix® recipe for salmon with root vegetables combines a Mediterranean main course with a creamy Parmesan soup as a starter and a juicy chocolate cupcake for dessert. In addition to salmon and parsnips, lemon, orange and fresh herbs provide an aromatic taste experience. Preparation with the Thermomix® takes about 60 minutes and yields 4 servings. Ideal as a festive family meal or for lovers of light, Mediterranean cuisine.

Preparation (17 steps)

Prepare salmon

Wash the 4 whole, ready-to-cook salmon and season generously with salt and pepper. Place 2 sprigs of rosemary and 2 sprigs of thyme in the belly of the salmon. Cut one lemon and one orange into slices and also place in the belly of the salmon. Place the salmon belly side down on a baking sheet lined with aluminum foil.

Prepare root vegetables

Roughly peel 3 parsnips and 3 carrots with a vegetable peeler and cut into bite-sized pieces. For the 3 beetroot bulbs, put on gloves, peel the bulbs and cut into slices. Place the vegetables in a bowl and season with pepper and salt. Wash another lemon in hot water, carefully grate the peel and squeeze the lemon. Add ½ of the lemon juice and ¾ of the zest, as well as 1 tbsp of olive oil to the root vegetables and mix everything well. Then add the vegetables to the salmon on the baking sheet.

Bake salmon and vegetables

Place the salmon together with the vegetables in the cold oven and bake on a medium shelf at 200°C for approx. 30 minutes.

Chop shallots and garlic

Thermomix® Setting

3 sec/Speed 5

Peel 2 shallots and 1 clove of garlic and place in the mixing bowl. Chop for 3 sec./level 5.

Sauté shallots and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tbsp olive oil and 1 tsp sugar and sauté for 3 min./120°C/level 1.

180

Cook soup

Thermomix® Setting

8 min/212°F/Speed 1 100

Add 100 ml white wine and 1 l milk, season with pepper and bring to a boil for 8 min./100°C/level 1.

480

Fry pancetta

Finely chop 200 g pancetta and fry sharply in a pan, then set aside.

Prepare Mojo Verde

Thermomix® Setting

30 sec/Speed 8

Wash 2 limes in hot water, carefully grate the peel and squeeze the juice. Roughly chop 10 sprigs of parsley, 10 sprigs of coriander, 10 sprigs of mint and 200 g of arugula and place in the mixing bowl. Also add the lime zest and juice, 100 ml olive oil, salt and pepper and puree for 30 sec./level 8.

Melt butter

Thermomix® Setting

3 min/122°F/Speed 2 50

Place 250 g butter in the mixing bowl and melt for 3 min./50°C/level 2.

180

Add chocolate couverture

Thermomix® Setting

1 min/122°F/Speed 2 50

Roughly chop 250 g chocolate couverture dark and add to the melted butter in the mixing bowl. Mix for 1 min./50°C/level 2.

Prepare dough

Thermomix® Setting

30 sec/Speed 4

Add 125 g sugar, 2 packets vanilla sugar, 65 g wheat flour type 405 and 5 eggs to the chocolate mixture in the mixing bowl. Stir for 30 sec./level 4.

Bake cupcakes

Grease and sugar the ovenproof molds and distribute the dough evenly over all the molds. Place the cupcakes in the oven with the salmon for about 15 minutes.

Prepare forest fruit sauce

Thermomix® Setting

5 min/212°F/Speed 1 100

Place 100 ml water, 80 g sugar and 1 coarsely chopped chili pepper in the mixing bowl and bring to a boil for 5 min./100°C/level 1.

300

Puree forest fruit sauce

Thermomix® Setting

30 sec/Speed 8

Add 500 g frozen forest fruits and puree for 30 sec./level 8. Place the finished forest fruit sauce in a bowl and place in the freezer until serving.

Refine soup

Thermomix® Setting

20 sec/Speed 4

Add 200 g grated Parmesan to the non-boiling soup in the mixing bowl and puree for 20 sec./level 4. Wash, chop and add 1 sprig of sage to the soup, as well as the remaining lemon juice and lemon zest. Season the soup with salt and pepper and froth briefly for 10 sec./level 4.

Froth soup

Thermomix® Setting

10 sec/Speed 4

Season the soup with salt and pepper and froth briefly for 10 sec./level 4.

Arrange

Remove the cupcakes from the oven. Simply turn off the oven and keep the salmon and vegetables warm in it. Divide the Parmesan foam soup into four bowls and garnish with the crispy fried pancetta. For the main course, serve a few pieces of salmon and root vegetables on plates and arrange with the Mojo Verde. Arrange the chocolate cupcakes with the forest fruit sauce and sprinkle with some powdered sugar if necessary.