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Hanna's recipe - Poached salmon

  • Published 24/10/2011
  • Last updated 24/10/2011

Cold, poached salmon (or other fish), 4-5 persons

 

2.2 pounds of fish filet


Syrup:


2.5 cups of water

1 tablespoon of salt

1 bay leaf

4-5 white peppercorns

3-4 corns of allspice

1 sliced onion

2 tablespoons of  vinegar

2-3 tablespoons of white wine vinegar

Some stalks of dill

1 sliced carrot

 

 

Instructions:


Boil the ingredients for the syrup and let it cook under the lid to get a nice flavor. Simmer the fish in the syrup on a low heat for 3-4 minutes, more or less depending on how thick the fish is. Place the fish on a dish with some space between the pieces. Let it cool, and serve it with the spelled salad.

 

 

Spelled salad with roasted root vegetables, 4 persons


1.3 cups of spelled wheat

2.5 cups of water

1 cube of bouillon

4 carrots

2 parsnips

1 onion

4 cloves of garlic

1 fennel

4 tablespoons of rapeseed oil

Some salt and black pepper

2 tablespoons of pumpkin seeds

1 handful of sunflower seeds

 

 

Instructions:

 
Heat the oven to 440°F. Boil the water together with the bouillon. Add the spelled wheat and boil gently under a lid for about 35 minutes. Rinse and peel the vegetables. Cut them into small pieces and put them in an ovenproof dish. Drizzle with oil, salt and pepper. Roast the vegetables in the oven for about 30 minutes until they soften and get some color. Toast the pumpkin seeds and the sunflower seeds in a dry skillet until they become golden.


Mix the spelled wheat together with the vegetables, pumpkin seeds and sunflower seeds.

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