Ingredients
-
FOR THE MARINADE
-
600g salmon
-
90g coarse salt
-
60g sugar
-
a bunch of chopped dill
-
1 beet
-
1 lemon
-
30ml gin
-
20 dried juniper berries
-
FOR THE POTATOES
-
200g baby potatoes
-
oilto taste
-
rosemaryto taste
-
saltto taste
Directions
Bring a little magic to the table this year at Christmas! Prepare a delicious marinated salmon accompanied by roasted baby potatoes. The delicate beet extract marinade and the freshness of the fish will give your guests an exceptional culinary experience.
Ingredients
FOR THE MARINADE |
|
| 600g salmon | |
| 90g coarse salt | |
| 60g sugar | |
| a bunch of chopped dill | |
| 1 beet | |
| 1 lemon | |
| 30ml gin | |
| 20 dried juniper berries | |
FOR THE POTATOES |
|
| 200g baby potatoes | |
| oil | |
| rosemary | |
| salt | |
Steps
|
1
|
Extract the beet juice with the Panasonic Slow Juicer. Cut the beetroot into chunks and add them into the slow juicer. |
|
2
|
FOR THE MARINADE: In a bowl mix coarse salt, sugar, chopped dill, juniper berries, lemon zest, gin and add the previously extracted beet juice. |
|
3
|
Cover the salmon fillet with the marinade and place it in a closed container in the fridge for 2 days. |
|
4
|
After the two days, remove the marinated fish from the fridge. |
|
5
|
Clean the baby potatoes and cut them on the top as you see on the picture. Then bake them in the oven with oil, salt and rosemary for 50 minutes at 180°C. |
|
6
|
In the meantime, rinse the salmon with water and cut it into slices. |
|
7
|
Serve the salmon with the roasted potatoes. |
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