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Salmon fillet with an almond & pistachio crust
30 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 1050
  • Fat about 62g
  • Carbohydrates about 67g
  • Protein about 54g
This is needed
This is needed for 4 people
  • 1 tbsp birnel (pear syrup)
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • a little pepper
  • 50 g shelled pistachios, coarsely chopped
  • 800 g salmon fillets without skin
  • 50 g flaked almonds
To bake
  • 10 g Micro Greens, roughly chopped
  • 1 tbsp olive oil
  • 300 g risotto rice
  • 1 onions, finely chopped
  • 4 dl white wine
  • 6 dl vegetable bouillon, hot
  • 2 tbsp butter
  • 50 g Parmesan, grated
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Combine the lemon juice and zest with the pear syrup, oil, fleur de sel and pepper.
Place the salmon on a baking tray lined with baking paper, brush with the marinade. Top with the pistachios and flaked almonds.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Top with the micro greens.
Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in 200 ml of wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins., pour in the rest of the wine, simmer for a further 5 mins. until the rice is creamy and al dente. Stir in the butter and parmesan, season the risotto, serve with the fish.

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