Dig in!

Back to the recipe overview

Pan–Fried „Alpenlachs®“ Salmon with Wasabi Purée and Nectarine-Chutney

4 Servings

• 4 „Alpenlachs®“ salmon fillets
• olive oil, lemon, salt, pepper, soy sauce
•  
• Wasabi-Purée:
• Ca. 1 kg puree  potatoes
• Milk as required
• Salt, pepper, Wasabi
•  
• Nectarine Chutney:
• Ca. ½ kg nectarines
• 1 onion
• 1/16 l Beerenauslese
• salt, chilli (best by Richard Triebaumer – fruity-hot)
• soy sauce, ginger (fresh or powder)

1. Cook potatoes in a pressure cooker, peel and mash them into the pre-warmed milk using a masher, stir with a whisk until smooth, season to taste with butter, salt and Wasabi.
2. Cut nectarines into medium pieces and onions into medium dices, sauté onions until translucent, add nectarine pieces, add Beerenauslese and boil down until there is hardly any more liquid, season to taste with salt, chilli, soy sauce and ginger.
3. Heat butter and olive oil in a pan, fry salmon on one side (we like salmon to be medium, otherwise fry on both sides) and serve with Wasabi purée and nectarine chutney.

Asian cuisine calls for Rosé von der Blaufränkisch Reserve or Yellow Muscat