Monday, July 16, 2007

Salmon Fillet

Grilled Salmon Fillet, Red Potato Sauté, Green Onions and Lemon Butter Sauce

160 g. Salmon Fillet with the Skin
100 g. Red Potatoes
50 g. Green Onions (the green chopped, the white in sticks)
1 dl. Lemon Butter Sauce
5 g. Red Beet Dice
5 g. Chopped Chives
1 dl. Olive Oil
2 g. Basil leaves
Pepper and Salt


Panfry the salmon fillet in some olive oil and crushed garlic and finish in the oven.
Cook the Red potatoes and cut in small cubes, sauté the cubes in some olive oil and add the chopped green onions. Place the cubes in the middle of the plate.
Sautee the white of the onions and place around the red potatoes. Put some beetroot cubes on the plate and spoon the lemon butter sauce all the way around the plate. Sprinkle some very finely cut julienne of basil on top of the sauce just before serving.

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