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🍽️ Herb-Crusted Salmon with Yogurt Dip and Zucchini Potato Pancakes

769 kcal · 30 min · 4 servings

Ingredients

• 750 g side fresh salmon fillet with skin (1 side fresh salmon fillet)
• 2 tbsp white peppercorns
• 2 tbsp coriander
• 2 tbsp coarse sea salt
• 2 tbsp sugar
• 2 bunch basil
• 200 g low-fat quark
• 200 g sour cream (20% fat) (1 tub)
• 1 lemon
• 300 g potatoes
• 400 g zucchini
• 2 small shallots
• 1 egg
• 2 egg yolks
• 2 tbsp whipping cream
• pepper from the mill
• 2 tbsp olive oil

Instructions

1. 1. Rinse the salmon fillet under cold running water and pat it completely dry with a kitchen towel.
2. 2. Remove any remaining bones with tweezers and divide the fillet into two equal portions.
3. 3. Coarsely crush peppercorns and coriander seeds in a mortar.
4. 4. Mix the ground spice mixture with sea salt and sugar.
5. 5. Rub this spice mixture evenly over both fish pieces.
6. 6. Wash the basil and shake off excess water.
7. 7. Pluck the leaves from one bunch of basil and chop them coarsely.
8. 8. Spread the chopped herbs onto the seasoned fish.
9. 9. Fold the fillets so that the skin is on the outside and the herbs are enclosed on the inside.
10. 10. Place the fish portions in a large freezer bag, seal it tightly, and place it in the refrigerator for 30 minutes.
11. 11. Take the second bunch of basil and pluck the leaves from the stems.
12. 12. Save a few nice leaves for decoration.
13. 13. Chop the remaining basil very finely.
14. 14. Stir quark, sour cream, and one to two teaspoons of lemon juice until smooth.
15. 15. Season the cream to taste with iodized salt and white pepper.
16. 16. Stir the finely chopped basil into the quark mixture.
17. 17. Peel the potatoes and wash the zucchini.
18. 18. Grate both on a coarse vegetable grater.
19. 19. Season the grated mixture with iodized salt and let it rest for about one hour.
20. 20. Let the liquid drain well and squeeze the mass firmly.
21. 21. Peel the shallots and cut them into small cubes.
22. 22. Separate the eggs by separating the yolks from the whites.
23. 23. Stir three egg yolks, one egg white, and two tablespoons of whipping cream into the potato-zucchini mixture.
24. 24. Season the mixture with iodized salt and pepper.
25. 25. Heat two tablespoons of olive oil in a pan.
26. 26. Add the potato-zucchini mixture spoonful by spoonful to the hot fat.
27. 27. Bake the pancakes golden brown on both sides.
28. 28. Take the salmon out of the refrigerator.
29. 29. Remove the spices and herbs from the surface of the fish.
30. 30. Cut the salmon into wide strips using a sharp knife.
31. 31. Sprinkle the fish strips with a few fresh basil leaves and coarse pepper.
32. 32. Serve the salmon with the basil cream and the zucchini potato pancakes.

Nutrition per serving

• kcal: 769
• Protein: 53 g · Fett/Fat: 48 g · Carbs: 29 g