Lena from "Mein leckeres Leben“ has come up with the perfect main course for your Christmas dinner.
Here's how to cook the salmon:
INGREDIENTS (FOR 4 SERVINGS)
For the spring bruschetta:
4 organic salmon fillets
1 organic lemon
2 organic oranges
1 pinch ground vanilla
2 tbsp. maple syrup
3 tbsp. hazelnut oil
4 sprigs of thyme
A small piece of butter
Salt, freshly ground pepper
Duchess potatoes:
800 g potatoes, floury
2 tbsp.
hazelnut flour or ground hazelnuts
30 g butter
1 egg
1 pinch of nutmeg
Salt, freshly ground pepper
Dillsauce:
1 shallot
1 garlic clove
50 g peas, frozen
4 fresh sprigs of dill
1 tsp. butter
50 ml whitewine
100 ml whipping cream or crème fraîche
Salt, freshly ground pepper
PREPARATION
For the duchess potatoes, boil the potatoes in their skins until soft. Drain, steam off the steam, peel and press through a potato ricer. Mix with hazelnut flour, butter, egg, nutmeg, salt and pepper and season to taste.
Fill a piping bag with a large star nozzle with the mixture and pipe pretty rosettes onto a baking sheet lined with parchment paper. Bake at 180°C hot air for 25 minutes (then keep warm).
Place the salmon fillets in an ovenproof dish greased with a little butter. Slice 1 lemon and 1 orange and place half of them in the dish.
Juice the second orange and mix with maple syrup, hazelnut oil, vanilla, salt, and pepper. Drizzle/brush the salmon with this mixture. Place the remaining lemon and orange peel next to and on top of the salmon. Add the thyme sprigs. Cook the salmon in the oven at 160°C hot air for 20 minutes.
For the sauce, finely chop the garlic and shallot and sauté in butter until translucent. Add the peas. Deglaze with white wine and reduce. Add the heavy cream and season with salt and pepper. Simmer for 3-4 minutes. Add the dill and purée until smooth.
Remove the salmon from the dish and serve with the braised citrus slices and the sauce. Serve with the duchess potatoes and drizzle with the dill sauce.
