Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Glazed wild salmon with honey, mustard, dill, potato and horseradish puree
Truly festive, perfect to prepare - and irresistible in taste!
Cooking time: 40 minutes
Ingredients for the salmon
| Ingredients | ||
|---|---|---|
| 50 | ml | Runny honey |
| 40 | g | Dijon mustard |
| 3 | cloves | Garlic, chopped |
| 4 | tablespoon(s) | Olive oil (+ more for brushing) |
| 1 | tablespoon(s) | Lemon juice |
| 1,2 | kg | Salmon fillet, bones removed, with skin |
| Salt | ||
| Black pepper, coarsely ground | ||
| 20 | g | Dill tips to garnish |
Ingredients for the puree
| Ingredients | ||
|---|---|---|
| 1 | kg | Potatoes, floury, peeled and diced |
| 250 | ml | Whipped cream |
| 4 | tablespoon(s) | Horseradish, freshly grated, or 2 tbsp horseradish from a jar |
| Sea salt | ||
| Black pepper, coarsely grated | ||
- For the honey and mustard glaze, whisk together the honey, mustard, garlic, olive oil, lemon juice, salt and pepper.
- Line a baking tray with aluminum foil. Brush both sides of the salmon with olive oil. Place the fish skin-side down on the foil-lined tray. Brush the top of the salmon with the honey and mustard mixture.
- Bake in the oven at 230 °C for about 16 minutes until just cooked through. Then remove from the oven and leave to rest for 5 minutes.
- In the meantime, prepare the purée. Boil the potatoes in well-salted water until they are soft. Drain and return to the pot. Add the whipped cream, horseradish and pepper, season with salt and mash to a smooth puree.
- Serve the salmon in the middle of the table, garnished with fresh dill and with the horseradish puree on the side.
Tip:
Falstaff wine recommendation
GOLDEN Grüner Veltliner Weinviertel DAC reserve 2022
Winery R&A PfafflMedium greenish yellow, silver reflections. Fine meadow herbs, a hint of Golden Delicious apple, some mango and candied orange zest, inviting bouquet. Deep, complex, fine herbal spice, ripe pear, full-bodied on the finish, white apple, salty aftertaste, a multi-faceted food wine, good ageing potential.
pfaffl.at, 21 Euro
