Salmon with Herb Foam and Karottenjulienne
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 49.7 μg | (83 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,219 mg | (30 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the herb foam sauce
- 1 shallot
- 2 Tbsps butter
- 200 milliliters dry white wine
- 200 milliliters fish stock
- 2 centiliters Noilly Prat
- 100 milliliters Whipped cream
- 2 Tbsps freshly chopped Chervil
- salt
- freshly ground peppers
- For the fish
- 4 Salmon (each about 140 grams)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- Chervil (for garnishing)
Preparation steps
For the carrot julienne: peel carrots and cut into thin strips. Rinse and julienne leek. Heat butter in a pan and saute carrots and leek until translucent. Season with sugar, salt and pepper, add a little water and simmer, covered, for 4-5 minutes on low heat.
For the herb foam sauce: peel shallot and chop finely. Heat 1 tablespoon of butter in a pan and saute shallot until translucent. Add white wine, fish stock and Noilly Prat and reduce to about half. Strain through a fine sieve and add cream and chervil.
For the fish: rinse salmon, pat dry and season with salt and pepper. Heat oil in a nonstick pan and cook salmon for 3-4 minutes per side or until golden brown.
Season sauce with salt and pepper. Add remaining cold butter and process until frothy.
Uncover vegetables and let all liquid evaporate. Arrange julienne vegetables on plates, top with salmon and drizzle with sauce.
Garnish with parsley and serve.
If desired, serve with mashed potatoes.
