Salmon with Vegetables
Ingredients
- For the salmon
- 4 Salmon (each about 180 grams)
- 2 Tbsps freshly grated Horseradish
- 2 Tbsps Whipped cream
- 1 tsp Sesame seeds (black)
- 1 tsp butter
- For the swiss chard
- 1 greater Swiss chard
- 200 milliliters Whipped cream
- 1 tsp Curry
- 50 grams finely grated Cheese (such as Gouda)
- salt
- peppers
- 1 generous pinch Vegetable broth
- For the cauliflower
- 1 Cauliflower
- 1 Tbsp Curry
- 1 generous pinch Saffron
- salt
- 1 Tbsp butter
Preparation steps
For the salmon: rinse and pat dry salmon fillets. Whisk horseradish with sesame seeds and cream, spread on salmon fillets and arrange fish in a buttered casserole dish. Bake in preheated oven at 160°C (approximately 325°F) for about 10-15 minutes.
For the cauliflower: rinse cauliflower and divide into florets. Combine with curry powder and saffron and cook in boiling salted water for about 10 minutes or until al dente. Drain.
For the swiss chard: rinse and spin dry chard. Sprinkle with cheese and fold in leaves. Heat a little butter in a pan and braise leaves briefly. Add cream and broth to the pan, season with curry powder, salt and pepper. Simmer for about 5 minutes on low heat and remove from heat. Keep warm.
For Raita: finely chop grapes. Rinse cucumber and cut into strips. Combine with yogurt, spices and grapes, let stand for a few minutes.
Remove fish from the oven and arrange on plates. Serve with cauliflower, swiss chard and Raita. If desired, serve with rice.
