Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
100% natural, contains no preservatives, additives or emulsifiers
Acid, heat and alcohol stable
Binds with fluid - no separation of ingredients
Creamy indulgent taste with less fat
25
easy
Ingredients for 6 portions
600
g
White asparagus,
peeled
Salt
tsp
Sugar
tbsp
Olive oil
6
Wild salmon steaks, 150 g each
100
g
Sorrel
Rocket salad
(optional)
50
g
Bean or bamboo shoots
4
tbsp
Apple balsamic vinegar
Lemon juice
tbsp
Hazelnut oil
Peanut oil
(optional)
For the nettle cream
150
g
Nettle tips
Salt
4
tbsp
Olive oil
1
Garlic clove(s)
250
g
Sour cream 15 % fat
50
g
QimiQ Classic
1
tsp
Horseradish paste
pinch(es)
Salt and pepper
pinch(es)
Cayenne pepper
Method
1.
For the nettle cream, blanch the tips in salted water for approx. 4 minutes. Quench with ice cold water and allow to drip dry. Place in a bowl with 60 ml of the water used for blanching, olive oil, crushed garlic, sour cream, QimiQ Classic, horse radish, salt, pepper and cayenne pepper and blend smooth. Chill.
2.
Peel the asparagus and cook in lighly salted and sugared water for approx. 10 minutes and quench with ice cold water. Preheat the oven to 220° C.
3.
Heat olive oil in an oven proof pan. Fry the salmon steaks on one side, turn over and finish in the hot oven for approx. 10 minutes.
4.
Marinate the washed salad with salt, vinegar, lemon juice and oil.
5.
Remove the fish from a pan and place on a kitchen towel to drain. Arrange on a plate with the asparagus and nettle cream and serve with the salad as a side dish.