PREPARATIONS
1 Preheat the grill to high. Put the
salmon fillets skin-side down onto a baking tray lined with foil, brush with a
few drops of oil and season well. Grill for 12 minutes or until just cooked
through and pale golden.
2 Whisk together 2 tsp oil, the
mustard, honey and 2 tbsp of the pickling juice from the cornichon jar. Toss
all but 2 tsp of this dressing into the beetroot and season. Sprinkle over the
cornichons, along with half the dill.
3 Mix the rest of the dill into the
quark and season. Lift the fish from its skin using a fish slice. Place on top
of the remoulade, then drizzle the rest of the dressing around. Spoon the quark
on top of the fish to serve.
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