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Oven-baked salmon with romanesco broccoli
40 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 665
  • Fat about 53g
  • Carbohydrates about 6g
  • Protein about 37g
This is needed
This is needed for 4 people
  • 800 g Romanesco broccoli
  • 2 tbsp olive oil
  • 0.5 tsp sea salt
  • 4 salmon fillets without skin (each approx. 160 g)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 0.25 tsp allspice, crushed
  • 0.5 tsp sea salt
Dill zabaglione
  • 2 fresh egg yolk
  • 2 tbsp orange juice
  • 2 tbsp dill
  • 80 g butter, cut into pieces, cold
  • a little allspice
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And that's how it's done
And that's how it's done
Using a mandolin, cut the romanesco broccoli into slices approx. 5 mm thick, transfer to a baking tray lined with baking paper. Drizzle the oil and sprinkle the Fleur de Sel over the top. Bake for approx. 25 mins. in the centre of an oven preheated to 220°C. Remove from the oven.
Place the salmon on top of the vegetables. Combine the oil, lemon juice, pepper and Fleur de Sel, coat the salmon with the mixture. Return to the oven for approx. 10 mins.
Dill zabaglione
Mix the egg yolks with the orange juice in a thin-sided bowl, suspend over a gently boiling bain-marie; the bowl must not touch the water. Using the whisk on a hand mixer, beat for approx. 5 mins. until traces form when it is stirred. Gradually add the butter while stirring, continue to stir until the zabaglione becomes creamy. Remove the bowl, add the dill and pepper, season with salt, serve immediately with the salmon and broccoli.

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