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Oven cooked salmon on pears with CAMBOZOLA

Recipe for 4 Portions:

120g CAMBOZOLA
4 good, skinned and boned salmon fillets, each approx. 160g
20 ml melted butter
300 ml white wine vinegar
250 ml white wine
200 g sugar
40 g fresh ginger, peeled
1 cinnamon stick
1 vanilla pod, cut in half lengthways
3 medium sized pears (approx. 360g)
1 small frisee lettuce
20g roasted pine nuts
2 tbsp walnut oil
Sea salt, salt, pepper


Peel the ginger and cut into slices. Halve the vanilla pod lengthways. Bring the ginger and vanilla pod together with the wine vinegar, wine, sugar and cinnamon stick to the boil and simmer until the sugar dissolves. Cut the pears in two and remove the core with a teaspoon. Cut into wafer thin slices with a bread cutter. Place the slices of pear in the stock and cook for about 2 minutes. Remove the pear slices and place to one side.

Allow the stock to boil for approx. 5 minutes uncovered. Allow to cool. (The stock can be prepared in advance and stored, covered, for up to 5 days in the fridge!) Clean the frisee lettuce, pluck, wash and dry in a salad spinner. Cut the CAMBOZOLA into cubes. Place the salmon fillets on a baking tray and brush with the melted butter. Cook in the oven at 85º C for 10 – 15 minutes. (white juice shouldn’t run out of the fish.)

Meanwhile, put the salat, pine nuts, CAMBOZOLA cubes and pear slices on a plate.

Whisk the pear juice and walnut oil together and season to taste with salt and pepper. Drizzle over the salad. Place the cooked salmon on the salad and season with sea salt.


Tip:

Use a fruity white wine for the stock.

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