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
Puree
Salmon
Dill and caper butter
To serve
How it's done
Puree
Place the parsnips, garlic and almond milk in a pan, bring to the boil. Reduce the heat, cover and cook the parsnips for approx. 20 mins. until soft. Puree the parsnips with the almond butter, butter, lemon zest and juice until smooth, season. Keep the puree warm.
Salmon
Preheat the oven to 80°C. Heat the oil in a non-stick frying pan. Season the salmon, fry for approx. 4 mins. on each side. Remove, keep warm.
Dill and caper butter
Toast the almonds in the same pan. Add the butter and heat through until the butter foams and smells nutty. Add the capers with the dill, fry for approx. 1 min. until crispy.
To serve
Mix the parsley and dill with the lemon juice and oil, season. Spread the puree onto plates, arrange the salmon on top. Drizzle with the dill and caper butter, garnish with the herbs, season.
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