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🍽️ Baked Salmon Fillets

540 kcal · 30 min · 4 servings

Ingredients

• 450 g knolls fresh beetroot (3 knolls fresh beetroot)
• 2 tbsp olive oil
• 1 small onion
• 1 clove garlic
• 30 g ginger (1 piece)
• 100 ml white wine
• 125 ml veal stock
• salt
• pepper
• 360 g salmon fillet (2 salmon fillets)
• 1 piece fresh horseradish (approx. 5 cm)
• 3 stalks parsley
• 3 tbsp breadcrumbs
• 3 stalks dill
• 20 g butter
• 2 tbsp sour cream

Instructions

1. 1. Wash the beets thoroughly.
2. 2. Place one beet in a pot with water and bring to a boil.
3. 3. Cook the beet at medium heat with the lid on for about 40 minutes until tender.
4. 4. Peel the remaining beets (preferably wearing rubber gloves as they stain strongly).
5. 5. Juice the peeled beets.
6. 6. Boil the juice in a pot until only about one third remains.
7. 7. Heat 1 tablespoon of oil in a pan.
8. 8. Peel the onion and garlic.
9. 9. Slice the onion and garlic thinly.
10. 10. Fry the onion and garlic in the hot oil until golden brown.
11. 11. Peel the ginger.
12. 12. Roughly chop the ginger.
13. 13. Add the ginger to the pan.
14. 14. Pour the wine and stock into the pan.
15. 15. Reduce the liquid at medium heat in the open pot until only about one third remains.
16. 16. Stir in the reduced beet juice.
17. 17. Continue to cook the mixture until the liquid becomes almost syrupy.
18. 18. Season the sauce with salt and pepper.
19. 19. Strain the sauce through a fine sieve into a second pot.
20. 20. Rinse the salmon fillets.
21. 21. Pat the salmon fillets dry with a kitchen towel.
22. 22. Brush the salmon fillets with a little oil.
23. 23. Salt and pepper the salmon fillets.
24. 24. Heat a non-stick pan.
25. 25. Sear the salmon fillets at high heat on each side for a short time.
26. 26. Place the seared salmon fillets on a baking sheet.
27. 27. Wash the horseradish thoroughly.
28. 28. Peel the horseradish.
29. 29. Grate the horseradish finely.
30. 30. Wash the parsley.
31. 31. Shake the parsley dry.
32. 32. Finely chop the parsley.
33. 33. Mix the grated horseradish and chopped parsley with breadcrumbs, salt, pepper, and the remaining oil.
34. 34. Distribute the breadcrumb mixture evenly over the salmon fillets.
35. 35. Preheat the oven to 200 °C (convection: 180 °C, gas: setting 3).
36. 36. Bake the salmon fillets in the preheated oven for 10-12 minutes.
37. 37. Shock the cooked beet under cold water.
38. 38. Peel the cooled beet.
39. 39. Slice the beet into slices.
40. 40. Cut the beet slices into batons.
41. 41. Wash the dill.
42. 42. Shake the dill dry.
43. 43. Pluck the dill fronds.
44. 44. Chop the dill.
45. 45. Heat the butter in a pot.
46. 46. Warm the beet batons in the hot butter.
47. 47. Salt and pepper the beet.
48. 48. Add the chopped dill to the beet.
49. 49. Pour the reduced sauce onto pre-warmed plates.
50. 50. Arrange the salmon and beet batons on the sauce.
51. 51. Dot the sauce with sour cream using a piping bag.
52. 52. Serve the dish immediately.

Nutrition per serving

• kcal: 540
• Protein: 46 g · Fett/Fat: 27 g · Carbs: 24 g