Salmon steak in herb coating on white beetroot

Second courses

Porzioni: 4
Difficoltà: 4
Tempo di cottura: 45

INGREDIENTS FOR 4 PEOPLE

Herb Coating

½ tsp coriander seeds,
1 tablespoon fennel seeds,
1 tablespoon pink peppercorns,
2 tablespoons white sesame,
2 tablespoons black sesame seeds,

White Beetroot

600 g white beetroot, boiled,
30 ml olive oil,
salt,
1 tbsp parsley, finely chopped,
1 tablespoon thyme,
Freshly ground pepper,

Salmon Steak

2 egg whites,
4 salmon steaks, each 120 g,
saly,
Oil for frying,

Fish white wine sauce

50 g shallots or onions,
100 ml of white wine,
½ bay leaf,
4 white peppercorns, crushed,
250 ml fish stock,
150 ml cream,
salt,
white pepper from the mill,
1 squeeze of lemon juice,
50 g cold butter,
3 tbsp whipped cream,

Further

Chervil to garnish,
Dill for garnish

METHOD

Herb coating:

Crush coriander seeds , fennel seeds and pink peppercorns and mix with white and black sesame seeds.

White beetroot:

Peel the white beetroot and cut with the slicer or a knife in longitudinal slices.Heat the olive oil, add the white beetroot, season with salt and fry briefly. Season with parsley , thyme and pepper and hold available.

Salmon steak:

Stir the egg white a little. Salt the salmon steaks and put through the mixed egg white and coat with the herb coating. Heat oil in a shallow pan and fry the salmon steaks on both sides slowly for about 4 minutes.

Fish-white wine sauce:

Peel the shallots , cut into small cubes (stew in a bit of butter) and let thicken almost entirely together with the white wine , bay leaf and peppercorns . Add fish broth and let half of it thicken in about 10 minutes. Pour in cream and let a quarter thicken in about 5 minutes. Season with salt, white pepper and lemon juice and mix with cold butter and whipped cream, or stir in the whipped cream.

Completion:

Lay white beetroot on plates, put a small salmon steak on each plate, if desired break open, pour over the fish-white wine sauce, garnish with chervil and dill and serve.

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