Grilled salmon with green asparagus, creme fraîche and grapefruit
Tags:
alcohol-free
gluten-free
Description
Salmon and asparagus are not an unusual combination to begin with and crème fraîche can be eaten with almost anything. However, the grapefruit gives this dish a special kick. The tart acidity of the citrus fruit adds a wonderful freshness without being too sweet or too sour. You have to try this recipe!
Zutaten für
For the Basil-lemon-creme fraîche
200
g
creme fraîche
3
Tablespoon(s)
fresh basil, chopped
1
lemon
salt, pepper
For the asparagus
500
g
green asparagus
100
g
haselnuts
2
Tablespoon(s)
canola oil
salt, pepper, brown sugar
For the garnish
1
grapefruit
1
carrot
4
Tablespoon(s)
tomato (chili) oil
For the salmon
300
g
salmon fillet
salt, pepper, lemon juice
2
Tablespoon(s)
canola oil
Preparation
Prepare the creme fraîche
1
Wash the basil and lemon and pat dry. Finely chop the basil and add to the crème fraîche.
2
Grate the lemon zest and add to the crème fraîche. Then flavour with a squeeze of lemon juice, salt and pepper and chill.
Prepare the garnish
1
Peel the grapefruit and cut the fillets out of the flesh.
2
Peel the carrot and then cut thin slices from the carrot using a peeler.
Prepare the asparagus
1
Wash the green asparagus and break off the woody ends of the asparagus spears. Cut off the heads of the asparagus spears and cut the rest into pieces about 2 cm long.
2
Chop the hazelnut kernels into pea-sized pieces.
3
Heat a little oil in a pan and fry both the asparagus and the hazelnuts until the asparagus is cooked al dente. Season with salt, pepper and a little brown sugar and then store in a bowl while you fry the salmon.
Prepare the salmon
1
Remove the salmon from the skin if necessary and pat dry. Then divide into approximately 150g portions, season lightly with salt and pepper and season with a squeeze of lemon juice.
2
Heat a little oil in a pan and place the salmon in the hot pan, skin side up (where the skin was and where a small grey line may be visible) and fry over a medium heat.
3
After a short time, turn the salmon over and reduce the temperature of the pan slightly. Allow the salmon to cook.
The cooking time for fish (and of course other foods) always depends on the size/thickness of the food and therefore cannot be generalised.
Serve
Spread the crème fraîche in the centre of the plate and spread a little. Arrange the lukewarm asparagus in a circle around the edge of the crème fraîche and garnish with the carrot ribbons and grapefruit fillets. Place the fried salmon in the centre of the plate and drizzle everything with a little tomato (chilli) oil.
Zutaten für
For the Basil-lemon-creme fraîche
200
g
creme fraîche
3
Tablespoon(s)
fresh basil, chopped
1
lemon
salt, pepper
For the asparagus
500
g
green asparagus
100
g
haselnuts
2
Tablespoon(s)
canola oil
salt, pepper, brown sugar
For the garnish
1
grapefruit
1
carrot
4
Tablespoon(s)
tomato (chili) oil
For the salmon
300
g
salmon fillet
salt, pepper, lemon juice
2
Tablespoon(s)
canola oil
