Ingredients
- 250g salmon fillet
- 100ml lemon juice
- 10g dill leaves
- 100ml double cream
- 2g saffron
- 50g carrot
- 50g broccoli
- 50g cauliflower
- 50g butter
- 5g parsley
- 1 jacket potato
- 50g sour cream
- 10g chives
- Wash and clean the potato, sprinkle with salt and pepper and a little bit of melted butter, wrap in aluminum foil and bake in a hot oven at 1800C for 20 minutes
- Take the salmon fillet and trim the sides. Marinate the fish with salt, pepper and lemon juice
- Grill the salmon fillet on a ribbed grill; turn it, so both sides are cooked for five to six minutes before placing it aside
- For the sauce, take a saucepan and pour in the double cream, add saffron, salt, pepper, lemon juice and butter and bring to boil. Add dill leaves and keep it aside
- Clean and peel the carrot and cut it into wedges. Clean the cauliflower and broccoli and cut into florets
- Boil the carrot, cauliflower and broccoli and immediately afterwards sauté the vegetables with salt, pepper and butter
- To serve, arrange the grilled salmon on a large plate. Arrange the vegetables on the side of the plate and keep the baked potato on the side
- Pour the saffron sauce on the side of grilled salmon or serve in small sauce dish separately
- Garnish with fresh dill leaves and serve dish with sour cream and chives.
This recipe serves one and comes from Chef Suresh Babu at Abu Dhabi City Golf Club
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