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🍽️ Pan-fried cured salmon fillets

456 kcal · 30 min · 4 servings

Ingredients

• 350 g white fish bones (for stock)
• 800 g salmon fillet (preferably wild salmon with skin)
• 0.5 tsp mustard seeds
• 16 white peppercorns
• 0.5 lime
• 40 g salt
• 30 g sugar
• 1 tbsp honey
• 4 tbsp olive oil
• 4 sprigs parsley
• 4 sprigs dill
• 1 bunch mirepoix vegetables
• 250 g onions (3 onions)
• 40 g butter (2 tbsp)
• 500 ml red wine (or fish stock)
• 250 ml classic vegetable broth
• 4 sprigs thyme
• 2 bay leaves
• 500 g parsnips (5 parsnips)
• 1 sprig rosemary
• 40 g fresh horseradish (1 piece)

Instructions

1. 1. Place the fish bones in a bowl.
2. 2. Cover the bones completely with cold water.
3. 3. Let the bones soak in the water for approx. 12 hours.
4. 4. Remove any remaining small bones from the salmon fillet using tweezers.
5. 5. Rinse the fillet under cold water.
6. 6. Pat the fillet dry with kitchen paper.
7. 7. Place the fillet skin-side down in a shallow baking dish.
8. 8. Coarsely crush the mustard seeds and half of the peppercorns in a mortar.
9. 9. Squeeze the lime.
10. 10. Mix the crushed seeds with salt, sugar, honey, 1 tbsp oil and 1 tbsp lime juice.
11. 11. Spread the spice paste evenly over the fish.
12. 12. Wash the parsley and dill.
13. 13. Shake the herbs dry.
14. 14. Pluck the dill fronds and parsley leaves from the stems.
15. 15. Chop the herbs coarsely.
16. 16. Distribute the herbs over the fillet.
17. 17. Cover the baking dish.
18. 18. Let the fillet cure in the fridge for at least 6 hours.
19. 19. Clean and peel the soup vegetables.
20. 20. Peel the onions.
21. 21. Cut everything into approx. 1 cm cubes.
22. 22. Drain the water from the bones.
23. 23. Rinse the bones under cold water.
24. 24. Let the bones drain.
25. 25. Melt butter in a pot.
26. 26. Sauté the bones in the butter for 45 seconds.
27. 27. Add the chopped vegetables to the bones.
28. 28. Pour in the red wine and broth.
29. 29. Bring the mixture to a boil.
30. 30. Wash the thyme.
31. 31. Add the thyme, bay leaves and remaining peppercorns to the broth.
32. 32. Cook everything on medium heat for 30 minutes.
33. 33. Strain the sauce through a sieve.
34. 34. Reduce the sauce by two thirds.
35. 35. This takes approx. 30 to 40 minutes.
36. 36. Set the sauce aside.
37. 37. Clean the parsnips.
38. 38. Peel the parsnips generously with a vegetable peeler.
39. 39. Halve the parsnips lengthwise.
40. 40. Cut them into small pieces.
41. 41. Place the parsnips in a large bowl.
42. 42. Wash the rosemary.
43. 43. Shake the rosemary dry.
44. 44. Pluck the rosemary needles from the stems.
45. 45. Chop the needles finely.
46. 46. Mix the needles with the remaining oil, salt and pepper.
47. 47. Toss the parsnips with the seasoning mixture.
48. 48. Distribute the parsnips evenly on a baking sheet.
49. 49. Preheat the oven to 200 °C.
50. 50. Bake the parsnips on the 2nd rack from the bottom for approx. 30 minutes.
51. 51. Turn the parsnips after 15 minutes.
52. 52. Scrape the spice paste off the salmon when the parsnips have 5 minutes left to cook.
53. 53. Cut the salmon off the skin.
54. 54. Cut the salmon into 8 equal pieces.
55. 55. Heat a non-stick pan.
56. 56. Fry the salmon pieces for 1 to 2 minutes on each side.
57. 57. Bring the sauce back to a boil.
58. 58. Season the sauce with salt and pepper.
59. 59. Peel the horseradish.
60. 60. Grate the horseradish finely.
61. 61. Plate the salmon and parsnips.
62. 62. Drizzle the sauce over the dish.
63. 63. Sprinkle the dish with the freshly grated horseradish.

Nutrition per serving

• kcal: 456
• Protein: 38 g · Fett/Fat: 29 g · Carbs: 5 g