Whisky-marinade adds a smooth, smoky flavour to the salmon. Easily marinate the fish a day before and leave in the fridge overnight. Beetroot is one of my favourite vegetables. Not only it comes with its earthy flavour and is rich of nutrient, it also has this amazing, intense colour. A perfect combination.
Ingredients
Salmon filet
- 600 gr Salmon filet with skin
- 4 Tb Whisky
- 8 Tb Beetroot juice
- Rapeseed oil
- Sea salt and pepper
Beetroot puree
- 2 Mid-size raw, red beetroot (ca. 400 gr)
- 2 Potatoes
- 3 Tb Rapeseed oil
- 2 Mild chilli peppers
- 4 DL Water
- 300 gr Sour cream
- Sea salt and pepper
Beetroot salad
- 2 Small raw, yellow beetroot (ca. 150 gr)
- 3 Tart and acidic apples
- 6 Tb Herb vinegar
- 2 Ts Rapeseed oil
- Sea salt and pepper
Beetroot
- 1 Mid-size raw, red beetroot (ca. 200 gr)
- 2 Tb Rapeseed oil
- 2 Tb Herb vinegar
- 6 Tb Water
- Sea salt and pepper
Preparation
- Cut salmon in four pieces and use a (vacuum-)plastic bag to marinate in Whisky and beetroot juice. Put in the fridge for at least 2 hours.
- Peel beetroot and potatoes and stir-fry together with chopped chilli peppers for 2-3 minutes in rapeseed oil. Deglaze with water and boil covered for another 30 minutes until soft.
- Peel beetroot and cut 1 ½ in julienne strips. Cut small balls from rest. Marinate julienne and balls in juice from 2 apples, herb vinegar and rapeseed oil. Season with sea salt and pepper. Cut small balls from remaining apple and add to the salad. Store in the fridge until ready to serve.
- Let cooked beetroot chill. Add sour cream, season with sea salt and pepper then purée. Press two time through a fine drum sieve to get a smooth consistency. Cover with cling film and keep warm using a double boiler. Stir regularly.
- Cut 4 mm thick slices from beetroot and cut out slices of different sizes (approx. 3 and 5 cm). Stir-fry slices in rapeseed oil and deglaze with herb vinegar and water. Cook covered on medium heat for about 10 minutes.
- Core salmon skin three times and season with sea salt and pepper. Sear skin side down on high head for about 4 minutes with rapeseed oil until mid gets coloured. Reduce heat and turn filets. Roast until whole meat gets a nice colour.