Salmon pots

Salmon pots

Total: 1 hr 20 min. | Active: 35 min.
gluten-free, Low Carb
Nutritional value / people: 340 kcal


4 people


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

a little butter
2 shallots, cut into wedges
1 tsp sugar
1 tbsp Noilly Prat
250 g salmon fillet (organic), grey layer of fat removed if necessary, cut in half lengthways and then across into slices 1 cm thick
¼ tsp salt
1 ½ dl full cream
2 fresh eggs
¼ tsp salt
a little pepper

Chervil oil

½ bunch chervil, finely chopped
2 tbsp sunflower oil
1 organic lemon, use a little grated zest and 1 tsp of juice
1 pinch salt
a little pepper
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How it's done

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Potted salmon: heat the butter and sauté the shallots for approx. 5 mins. Scatter over the sugar and briefly continue cooking. Add the Noilly Prat and allow to cool a little. Stir in the salmon, season with salt, divide into the prepared mould. Place the ramekins on a cloth in an ovenproof dish.

Combine the cream and eggs, season. Pour the mixture into the ramekins and individually cover them with foil.

Cook in a bain-marie: Pour in boiling water to 2/3 the height of the ramekins. Bake the potted salmon for approx. 45 mins. in the lower half of an oven preheated to 170°C.

Remove the ramekins and leave to stand for approx. 10 mins.

Chervil oil

Combine the chervil with the remaining ingredients. Drizzle over the potted salmon.

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