Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Abunouas – Salmon rolls with lemon turmeric sauce
The favourite fish recipe of Layali Jafaar, author of the cookbook »Layali« and head chef at the Berlin restaurant »Kreuzberger Himmel«.
Ingredients serve 4 people.
for the filling
| Ingredients | ||
|---|---|---|
| 1 | medium white or red onion | |
| 1 | cloves | garlic |
| Approx. 10 | g | ginger |
| 1 | chili pepper | |
| 1 | bunch | parsley |
| 1 | bunch | coriander |
| 1 | bunch | dill |
| 1 | teaspoon(s) | finely grated organic lemon zest |
| 1 | teaspoon(s) | salt |
| ¼ | teaspoon(s) | freshly ground black pepper |
| 1 | tablespoon(s) | olive oil |
| 115 | g | breadcrumbs |
Preparation
For the filling, peel and finely dice the onion and garlic. Peel and finely chop the ginger. Halve the chili lengthwise, remove the seeds, wash, and finely chop. Wash the parsley, coriander, and dill, shake dry, pluck off the leaves, and finely chop.
Using a food processor or immersion blender, blend the onion, garlic, ginger, chili, herbs, lemon zest, salt, pepper, olive oil, 60 ml water, and breadcrumbs into a smooth mixture.
for the fish
| Ingredients | ||
|---|---|---|
| 4 | thick salmon fillets (300 g each, skin on) | |
| 2 | tablespoon(s) | butter |
| 2 | tablespoon(s) | oil |
| A little flour | ||
Wash the salmon fillets and pat dry. To fill them, place the salmon skin-side down on a board. Slice each fillet lengthwise parallel to the skin, but do not cut all the way through.
Divide the filling into 4 equal portions. Open up the salmon fillets, spread the filling inside, and fold the fish back over.
Roll up the salmon with the skin facing outward and secure with wooden skewers. Chill until ready to cook.
For frying, heat the butter and oil in a pan. Spread a little flour on a plate and lightly coat the salmon rolls in it, shaking off any excess flour. Fry over low to medium heat for about 12 minutes, turning occasionally, until cooked through on all sides.
for the sauce
| Ingredients | ||
|---|---|---|
| Juice of ½ lemon | ||
| 1 | tablespoon(s) | cornstarch |
| ½ | teaspoon(s) | salt |
| ½ | teaspoon(s) | sugar |
| pinch(es) | turmeric powder | |
| 2 | tablespoon(s) | butter |
For the sauce, whisk together the lemon juice and cornstarch until smooth. Add 60 ml water, salt, and sugar in a saucepan. Heat while stirring constantly and simmer until the sauce thickens. Stir in the turmeric at the end to give the sauce its pale yellow colour. Set aside.
Before serving, gently reheat the sauce, then remove from the heat. Stir in the butter until melted to give the sauce a glossy finish and silky consistency.
Additionally
| Ingredients | ||
|---|---|---|
| Sumac | ||
| 4 | wooden skewers | |
Arrange the salmon rolls on plates or a serving platter, spoon over some of the sauce, and sprinkle with sumac. Serve the remaining sauce on the side. Rice makes an excellent accompaniment, and the onion salad from the tip below should not be missed.
Tip:
For the onion salad, simply peel 2 onions and slice them into thin rings. Massage the onion rings briefly by hand, then sprinkle with a little sumac. Done!
