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Fish 69
Filled salmon fillet [Index: ] [Index: ]
MCRC00837928_BO_Gefuelltes_Lachsfilet-012_F39MCRC00838000_SE_Gefuelltes_Lachsfilet-011MCRC00903245_NF_Gefuelltes_Lachsfilet-016_RZ1FishFreshwater fishPreparation methodsRoastingRecipe categoriesFish
For 2 servings
Medium ovenproof dish
FILLING:
2 shallots
1 organic orange
20 g butter, melted
70 g fresh breadcrumbs, e.g. the inside of
toasted sliced bread
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
Salt
Pepper, freshly ground
FISH:
2 salmon fillets, 250 g each
Pepper, freshly ground
IN ADDITION:
20 g butter, melted
Kitchen string
Per serving
264 kcal, 9 g carbs, 13 g fat, 27 g protein
PREPARATION
1. For the filling, peel the shallots and dice finely. Wash the orange in hot water, dry it, and grate the
zest. Heat the butter and sweat the diced shallots. Add the breadcrumbs, herbs, salt, pepper and
orange zest.
2. Rinse the salmon fillets briefly in cold water and pat dry.
3. Season one salmon fillet, place with the side with the skin facing down and add the filling. Place
the second fillet on top with the side with the skin facing up. If you wish, you can remove the skin
first.
4. Carefully tie the fillets together with kitchen string and brush all over with melted butter. Place the
salmon into the dish and cook as indicated.
5. Remove kitchen string before serving.
Setting procedure:
Ovenproof dish on the wire rack
CircoTherm
200 °C
Cooking time: 45-50 minutes
When using CircoTherm, you can place the
accessories on any level from 1 to 3.
Tip:
Serve with Hollandaise sauce, seasoned with
zest.