Salmon in Dill & Chive Butter with Toasted Almonds
over kohlrabi mashed potatoes with fried broccoli- Vis
- Amandelnoten
- Noten
- Melk (inclusief lactose)
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
- May contain traces of allergens
The word "kohlrabi" comes from the German "kohl" (cabbage) and "rabi" (turnip). This versatile vegetable, with its mild, slightly sweet flavour, can be used in all kinds of dishes – even the leaves are edible!
Ingredients
1 piece
Salmon fillet
(Contains: Vis)
½ piece
Kohlrabi
150 g
Potatoes
½ piece
Garlic
½ piece
Red onion
125 g
Broccoli
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
5 g
Fresh dill & chives
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
¼ tablespoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Peel the kohlrabi and the potatoes, then cut them into smaller pieces.
- Boil both for 15 - 18 minutes, then drain and set aside.
- Cut the head of the broccoli into florets and dice the stem.
- Heat a large clean deep frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over high heat. Fry the broccoli for 4 - 6 minutes, or until evenly browned.
- Deglaze with a splash of water and fry for 4 - 5 minutes over medium-low heat, covered.
- Slice the onion into half-rings and crush or mince the garlic.
- Add the onion to the broccoli and fry for 2 minutes, seasoning to taste with salt and pepper.
- Add the garlic and fry for 30 seconds, then remove everything from the pan and set aside.
- Pat the fish dry with kitchen paper and season with salt and pepper.
- Melt a knob of butter in the same pan over medium-high heat. Fry the fish on its skin for 2 - 3 minutes, then flip and fry for more 2 minutes.
- Finely chop the fresh herbs and transfer half to the frying pan.
- Baste the fish with the herb butter until it is evenly coated.
- Mash the kohlrabi and the potatoes with the mustard, the cream cheese and a knob of butter.
- Stir in the rest of the fresh herbs, then season to taste with salt and pepper.
- Serve the mash on plates with the fish and the vegetables alongside.
- Drizzle the fish with the herb butter.
- Garnish with the almonds to finish.
