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Asparagus recipe: TATAR SALMON ON POTATO rösti TO Asparagus SALAD BUNTE
Ingredients for 4 servings:
600 g salmon fillet
300 g white asparagus
300 g green asparagus
2 spring onions 1 small
.
Onion 1 bunch dill
the juice of 1 lemon
500 g potatoes
Three lettuce 1 tomato diced
2 tbsp. Chervil 2 tablespoons chopped
. Chopped parsley 2 tablespoons
. Chopped chives
sherry vinegar
1 tsp.
medium hot pepper mustard, salt, sugar, vegetable oil
neutral
Preparation: The fillet of salmon skin and finely chop. Finely chop the dill,
the spring onions into thin slices, the onion finely
cubes. Everything with the salmon mixed with lemon juice, pepper, salt and
little oil season.
The white asparagus, peel, not the green. Both varieties
off the woody end. In salt water, seasoned with a lemon half
, depending on thickness of asparagus 10 to 15 minutes cooking.
Then in ice water and frighten the bars - until the heads
cut into slices. The three places in individual lettuce leaves
zerpflücken, wash them well.
For the dressing of asparagus and leafy salads
a teaspoon of mustard with a little sherry vinegar, a pinch of sugar, salt and pepper
stir, then some oil with the whisk beat it. The
finely chopped herbs (chervil, parsley, chives) to enter.
For rösti the peeled potatoes coarsely rub, salt and
this dough in a pan with hot vegetable oil on both sides
to 4 potato (hash browns) Fry until crispy golden brown. With a glass
from each rösti outdo three thalers.
Dressers: In the middle of each plate a nest of three salads
leaf set. Top two tablespoons asparagus salad.
Exterior around green and white asparagus heads placed between rösti
three thalers. In any rösti thalers one spoonful of salmon tartare
give. Asparagus heads and leaf salads with the dressing
spice.
Wine suggestion: Chardonnay target=leer>
Rubrik: Fish
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