Oven-baked salmon with romanesco broccoli


Total time: 1hr 15m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 665 Kcal, 37g Protein, 6g Carbohydrates, 53g Fat


Ingredients

  • Vegetables
  • 800 g Romanesco broccoli
  • 0.5 tsp sea salt
  • 2 tbsp olive oil
  • Fish
  • 4 salmon fillets without skin (approx. 160 g each)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 0.25 tsp allspice, crushed
  • 0.5 tsp sea salt
  • Dill zabaglione
  • 2 fresh egg yolks
  • 2 tbsp orange juice
  • 80 g butter, cut into small pieces, cold
  • 2 tbsp dill
  • a little allspice

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Instructions

  • Vegetables

    Using a mandolin, cut the romanesco broccoli into slices approx. 5 mm thick, transfer to a baking tray lined with baking paper. Drizzle the oil and sprinkle the Fleur de Sel over the top. Bake for approx. 25 mins. in the centre of an oven preheated to 220°C. Remove from the oven.
  • Fish

    Place the salmon on top of the vegetables. Combine the oil, lemon juice, pepper and Fleur de Sel, coat the salmon with the mixture. Return to the oven for approx. 10 mins.
  • Dill zabaglione

    Mix the egg yolks with the orange juice in a thin-sided bowl, suspend over a gently boiling bain-marie; the bowl must not touch the water. Using the whisk on a hand mixer, beat for approx. 5 mins. until traces form when it is stirred. Gradually add the butter while stirring, continue to stir until the zabaglione becomes creamy. Remove the bowl, add the dill and pepper, season with salt, serve immediately with the salmon and broccoli.
  • Serve with:

    Dry rice

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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