This is a delicious king salmon recipe with roasted beetroot, fennel, radishes and soft herbs. It’s light and healthy and it’s a perfect dinner treat. You can also use sea trout instead of salmon for this recipe.
Enjoy!
Pan Roast Salmon with Roasted Beetroot & Herbs
Servings 4 servings
Ingredients
- 2 bunches baby beetroot
- olive oil extra virgin
- 1 lemon juice only
- 4 x 160 grams fillet king salmon or ocean trout
- 60 milliliters vegetable oil
- white pepper
- 1 medium bulb of fennel
- 4 radishes
- 1/4 bunch tarragon
- 1/4 bunch flat parsley picked, roughly choped
- 3 sprigs dill
- 20 milliliters Chardonnay-vinegar
- 80 milliliters olive oil extra virgin
- 100 grams labna
Instructions
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Preheat the oven to 150 degrees Celsius (300 Fahrenheit).
Vegetables
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Trim and wash the beetroots.
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Wrap them in foil with a little seasoning and oil.
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Roast for 45 minutes or until tender.
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Peel while they are warm and trim to neaten.
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Dress with a little olive oil and lemon juice. Set aside.
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Shave the fennel as thinly as possible.
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Slice the radishes into thin rounds. Place into a bowl with herbs and dress with chardonnay vinegar and olive oil.
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Season.
Pan Roast Salmon
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Heat a fry-pan to high heat and add vegetable oil.
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Season the fish and place in the pan. Turn the heat down to a medium and gently cook skin side down until crisp.
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Turn the fish over or place the fry-pan in the oven to roast to the desired done-ness.
Plating
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While the fish is cooking, divide the labna between four plates, smear to create a base.
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Divide the fennel salad and beetroots between plates and sit the fish on top.
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A good squeeze of lemon to finish.
Notes
The post Pan Roast Salmon with Roasted Beetroot & Herbs appeared first on Chef's Pencil.
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