Salmon Wrap with Herbs and Pineapple on Summer Squash Vegetables

Rating: 2.57 / 5.00 (7 Votes)

Total time: 45 min

Servings: 2.0 (servings)


Vegetable garnish I:

Vegetable garnish Ii:

Vegetable garnish Iii:


Perhaps your new favorite bean dish:

Whisk parsley and tarragon, roll fish pieces in it, drizzle with lime juice, season lightly with pepper, season just as lightly with salt, depending on the type of ham, and then wrap very thinly in the ham.

Cut the still warm, barely pre-cooked potatoes in half and stick a sprig of mountain savory into the curved side. Brush with oil and sprinkle a little fleur de sel. Brush a baking tray with a little oil, place the potatoes with the flat half on the baking tray, place the fish next to it. The pineapple slices, sprinkled with chili, also still fit on the baking sheet.

Put in the oven at 200 °C, reduce to 190 after 4 minutes and bake for a total of 15 minutes.

In the meantime, halve the patissons and cut into 4 mm thick slices. Heat oil in a frying pan and quickly brown the patisson slices on all sides. Add chopped garlic and rosemary and roast the summer squash until just al dente – yes not too soft! Season patissons with salt, season with pepper and season. Form into a bowl. Caramelize the cherry tomatoes in the same frying pan with a little more oil and a little sugar and then add them to the patissons and mix.

5 minutes before the end of the cooking time, turn on the broiler in the oven and add the fish, potatoes and pineapple.

Arrange the fish on the patissons, add a slice of pineapple and 2 potato slices.

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