Salmon with horseradish crust with lamb s lettuce and potato cro tons recipe

Salmon with Horseradish Crust with Lamb s Lettuce and Potato Cro tons recipe

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Ingredients

4	salmon fillets, 160g each, skinless
100 g	breadcrumbs
80 g	butter
2 tbsp	horseradish
2	shallots, finely chopped
4 handful	lamb’s lettuce
8 tbsp	rapeseed oil
3 tbsp	white wine vinegar
1 tsp	mustard
	salt and pepper
	sugar
1 large	potato
6 tbsp	crème fraîche
	grated lime peel
	oil, for frying

Instructions

In an ovenproof pan, fry the salmon fillets briefly in oil on one side. Turn the fish and set the pan aside.

In a small saucepan, sauté the shallots in butter until golden. Mix with the breadcrumbs and the horseradish.

Season the fish with salt and pepper, then divide the horseradish mixture with a spoon on top of the fish. Place the pan in the preheated oven at 160°C and bake for 7 minutes.

For the vinaigrette, dissolve the spices in the vinegar, then whisk in mustard and the oil.

Peel the potato and cut into 1cm cubes. In a pan, heat the oil and fry the potato cubes until golden brown and crispy. Drain on kitchen paper and season with salt.

Season to taste the crème fraîche with lime peel, salt, pepper and sugar.

To serve:
Place the fish in the middle of the plates. Arrange a bunch of lamb’s lettuce at one side of the fish and drizzle the lettuce with dressing. Sprinkle with the potato croûtons. Place a dollop of the lime cream on the other side of the fish.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a