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
Beetroot puree
Citrus salmon
How it's done
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Beetroot puree
Heat the butter in a pan. Add the shallots, sauté for approx. 5 mins. Add the beetroot and cook briefly. Pour in the water, cover and simmer for approx. 30 mins. until soft, puree and season, then set aside.
Citrus salmon
Place half of the grapefruit, orange and lime slices on a baking tray lined with baking paper, season the salmon, place on top. Combine the mustard, oil and honey, coat the salmon with the mixture. Place the remaining grapefruit, orange and lime slices on top together with the dill.
To roast
Approx. 15 mins. in the centre of an oven preheated to 220°C. Serve the salmon with the beetroot puree.
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