Seafood weekly menu 35/2021

Salmon Fillet with Mashed Potatoes and Kohlrabi

by Fattig.student
Fish
Gluten-free
40 min
Salmon Fillet with Mashed Potatoes and Kohlrabi

ingredients

  • 2 x potatoes
  • 1/4 x kohlrabi
  • 5 x cherry tomatoes
  • 1/4 x leeks
  • 1/5 x zucchini
  • 100 g salmon fillet
  • 1/2 tbsp butter
  • 1/4 dl crème fraîche

method

  1. Peel and dice potatoes and kohlrabi into approximately equal cubes, and boil until tender.
  2. Slice cherry tomatoes, zucchini and leeks, and place on a baking tray lined with parchment paper, with the salmon fillet on top. Season the fish with salt and pepper, and bake in the middle of the oven at 215 degrees celsius for about 10-15 minutes.
  3. Pour out the water from the potatoes and kohlrabi, add a tablespoon of butter and creme fraiche, and mash with a fork or potato masher. Season with salt and pepper.
  4. Serve the salmon fillet with baked vegetables and the mashed potatoes and kohlrabi.

Vegetable fritters with Crispy Bacon and Ricotta Cream

by Fattig.student
Meat
Gluten-free
40 min
Vegetable fritters with Crispy Bacon and Ricotta Cream

ingredients

  • 2 x potatoes
  • 1/4 x kohlrabi
  • 1 clove garlic
  • 50 g ricotta
  • 1/2 dl crème fraîche
  • 1 x eggs
  • 100 g diced bacon
  • 1/4 x leeks
  • 5 x cherry tomatoes

method

  1. Grate the potatoes and kohlrabi, and place in a sieve. Sprinkle with a little salt. Set aside for about 10 minutes to allow some of the water from the vegetables to be released.
  2. Make ricotta cream in the meantime. MInce the garlic and add to a bowl, along with ricotta and sour cream. Season with salt and pepper.
  3. Squeeze out some more liquid from the potatoes and kohlrabi before transferring to another bowl and mixing with an egg.
  4. Melt butter in a frying pan and add a few tablespoons at a time of the potato mixture. Squeeze them into flat fritters in the pan. Cook on both sides until golden.
  5. Bake diced bacon in the oven at 220 degrees celsius for about 15-20 minutes.
  6. Serve the vegetable fritters with ricotta cream and crispy bacon. Top with chopped leeks and cherry tomatoes.

Pytt-i-panne with Eggs and Bacon

by Fattig.student
Meat
Gluten-free
Dairy-free
30 min
Pytt-i-panne with Eggs and Bacon

ingredients

  • 2 x potatoes
  • 1/4 x kohlrabi
  • 50 g diced bacon
  • 1/4 x zucchini
  • 1/2 x leeks
  • 1 x eggs

method

  1. Dice the potatoes and kohlrabi, and boil for about 5-10 minutes.
  2. Fry the bacon in a frying pan.
  3. Dice the zucchini and leeks, and add to the pan, together with the bacon.
  4. Finally, add the potatoes and kohlrabi. Make a fried egg in another frying pan.
  5. Season with salt and pepper, and serve with fried eggs.

Zucchini Lasagna with Salmon and Ricotta

by Fattig.student
Fish
Gluten-free
50 min
Zucchini Lasagna with Salmon and Ricotta

ingredients

  • 1/2 x zucchini
  • 5 x cherry tomatoes
  • 1 clove garlic
  • 50 g ricotta
  • 1/2 dl crème fraîche
  • 100 g salmon fillet

method

  1. With a cheese cutter, thinly slice the zucchini lengthwise. Place the slices in a sieve and sprinkle with little salt. Leave the zucchini to get rid of as much water as possible.
  2. Fry the cherry tomatoes in a frying pan, and mash them once they start to burst. Simmer for about 10 minutes.
  3. Mince the garlic and add to a bowl with creme fraiche and ricotta. Mix well and season with salt.
  4. Cut the salmon fillet into cubes.
  5. Carefully pat the zucchini slices dry. We'll be using these as lasagna sheets.
  6. Find an ovenproof dish. Fill it with ricotta cream, tomato sauce, salmon filet and zucchini slices. Repeat in that order until no more ingredients are left. Make sure the top layer is of ricotta cream.
  7. Bake the lasagna in the middle of the oven at 200 degrees celsius for about 25-30 minutes.
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