Salmon Fillet in Puff Pastry with Riesling Sauce and Keta Caviar

Chop the garlic clove, crush with the salt and whisk with pepper and cumin. Rub the meat with it. Preheat the oven to 200 °C. Coat the broiler with oil.

Cut the onion into eighths, put it with 1/2 liter of hot water into the fat pan of the oven and put it on the lower shelf. Place the meat, pork rind side down, on the roasting rack above and roast for one hour. Remove the skin from the potatoes, rinse and cut into 1 cm slices. Remove the meat from the oven and score the pork rind in a diamond shape. Turn the heat down to 180 °C.

Place the potato slices in the fat pan and the roast with the pork rind facing upwards on the roasting rack. Cook the meat and the potatoes for another hour.

In the last 20 minutes, baste the roast a few times with the beer. Rest the roast for 15 minutes, cut it and serve it with the potatoes and the roast stock. It goes well with Brussels sprouts.

Title: Salmon fillet in puff pastry with Riesling sauce and Keta … Categories: fish, salmon, puff pastry, sauce

300 g salmon, filleted 200 g pike-perch fillet, or pike 400 g puff pastry

1 egg

1 egg yolk

50 g spinach, finely pureed 100 g chard leaves, blanched, – alternatively cabbage 125 g whipped cream

50 g whipped cream, whipped Salt

Pepper

lemon peel, grated juice of one lemon

200 ml fish stock

200 ml whipped cream

100 ml rice pudding

200 ml Keta caviar

— Vhs cooking course Deggendorf

– Helmut M

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