Salmon with Ketjap Butter Jus
with miso yellow carrot puree & sugar snaps
Speciaal ingrediënt in je box! Sugarsnaps zijn de perfecte combinatie van een knapperige textuur en zoete smaak. Ideaal als snack, in salades of roerbakgerechten.
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
200 gram
Aardappelen
100 gram
Sugarsnaps
7 gram
Witte miso
(Bevat Soja, Tarwe)
5 ml
Sesamolie
(Bevat Sesamzaad)
¼ zakje(s)
Sesamzaad
(Bevat Sesamzaad Kan bevatten Noten, Pinda's)
10 gram
Mix van verse gember, knoflook en rode peper
75 gram
Kookroom
(Bevat Melk (inclusief lactose))
1 stuk(s)
Wortel
5 gram
Tuinkers
1 stuk(s)
Zalmfilet
(Bevat Vis)
Zelf toevoegen
2 el
[Plantaardige] roomboter
25 ml
Zoutarme paddenstoelen- of groentebouillon
naar smaak
Peper en zout
2 tl
Wittewijnazijn
2 el
[Zoutarme] ketjap manis
naar smaak
Sambal
Voedingswaarden
Benodigdheden
Instructies
Peel or thoroughly wash the potatoes and carrot, then cut them into rough pieces. Transfer to a pot or saucepan and submerge with water, then boil for 15 - 17 minutes. Drain and set aside.
If preferred, carefully discard the tough ends of the sugar snap peas. Heat the sesame oil in a frying pan over medium-high heat and fry the garlic-ginger-chili mix* for 1 minute. Add the sugar snap peas and the sesame seeds, mix well and fry for 3 - 4 minutes. Deglaze with half of the white wine vinegar, then season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
Meanwhile, melt half of the butter in a frying pan over medium-high heat and fry the salmon filet on the skin for 2 - 3 minutes. Turn the salmon over and fry for 2 minutes on the other side. Season with salt and pepper. Remove from the pan and allow to rest under aluminium foil.
Prepare the stock. Melt the rest of the butter in the same frying pan over low heat. Add the ketjap, the stock and the rest of the white wine vinegar, along with sambal as preferred. Mix well to combine and allow to reduce gently for 1 - 2 minutes.
Transfer the cream and the miso* to a saucepan. Heat for 1 - 2 minutes over a low heat, stirring occasionally. Mash the potatoes and carrot with the miso cream, then season to taste with salt and pepper.
*Take care, this ingredient is salty! Use as preferred.
Serve the miso mash on plates. Serve the salmon on top of the mash, then pour over some of the jus. Serve with the sugar snap peas and garnish with the cress. Serve the rest of the jus on the side.
