Raw Salmon with Vegetables and Truffle Butter

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Raw Salmon with Vegetables and Truffle Butter
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
328
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories328 kcal(16 %)
Protein13 g(13 %)
Fat28 g(24 %)
Carbohydrates3 g(2 %)

Ingredients

for
8
Ingredients
1 Oak leaf lettuce
3 tablespoons White vinegar
salt
freshly ground pepper
7 tablespoons vegetable oil
500 grams Salmon
150 grams carrots
200 grams Celery root
1 fresh black Truffle (About 25 grams)
3 tablespoons lemon juice
100 grams butter
1 pinch sugar
How healthy are the main ingredients?
Salmoncarrotsugarsalt

Preparation steps

1.

Remove outer leaves from the cabbage generously and only use heart leaves. Rinse and spin dry heart leaves, tear into smaller pieces.  

2.

Whisk vinegar with oil and season with salt and pepper.  

3.

Cut salmon fillets lengthwise and remove gray layer of fat on the top. Remove bones with tweezers. Place salmon on a board and freeze for 25 minutes.

4.

Peel carrots and celery, rinse and dice finely. Clean truffles and chop very finely. Cut salmon crosswise into thin slices. Drizzle salmon with 2 tablespoons of lemon juice and season with a little salt. Arrange salmon slices on plates. Melt butter in a nonstick pan and saute carrots and celery for 5 minutes. Toss lettuce with the vinaigrette and arrange on plates. Add truffles to vegetable pan and saute for 1 minute. Season with the rest of lemon juice, sugar and add 4 tablespoons of water. Spread vegetables and truffle butter over salad and salmon and serve.