Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Fish
Dill zabaglione
How it's done
Vegetables
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.
Fish
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.
| Serve with: | Dry rice |
|---|
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