Grilled salmon steak on Hokkaido avocado bed
There is still pumpkin and the weather beats capers, once icy cold and then it is really warm during the day. And so one day we had caught and there was the grill again a mission. Fish and pumpkin almost always fit like this recipe.
ingredients
- 2 salmon steaks
- 1 lemon untreated
- Black pepper from the mill
The vegetable
- 400 gr. Hokkaido
- 1 hate avocado
The cooking broth
- 200 ml of water
- 2c ginger
- 100 grams of sugar
- 1/4 teaspoon clove powder
- 1 tbsp white wine vinegar
- 1 pinch of salt
The dressing
- 50 ml of cooking stock
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 shallot
- lemon zest
- Salt and black pepper to taste
preparation
preparations
- The Hokkaido had defended himself with all the means at his disposal with a very hard shell, but then I had him under control and made him small. I spooned out the whole inner fuss with a tablespoon.
- Cut the pumpkin into 1x1 cm pieces.
- Rinse the lemon with hot water, dry well and tear a lemon yellow zestre her beautiful yellow dress from the body without damaging the underlying white petticoat, because we do not want to eat with it ... the taste is bitter.
- First set the zest aside. Halve the naked lemon and use a juicer to squeeze all the juice out of the body.
- Peeling the avocado is easy. Simply cut off the stem stalk, carve the bowl and peel off the peel like an orange.
- Halve the avocado, remove the core and cut into 1 / 2cm cubes. Mix these with lemon juice, but please be careful, we do not want to make a mush.
- Shave the shallot and dice very small. Cut off the ginger roll 2 cm, free the piece from the skin and dice very finely.
Now it is starting
- Rinse the salmon steak with cold water, dry properly with a kitchen crepe, drizzle with lemon juice, lightly sprinkle with black pepper from the mill and then let it rest for 30 minutes.
- Now quickly prepare the pumpkin: boil 200 ml of water with the ginger, the sugar, the clove powder, 1 tbsp white wine vinegar and a pinch of salt in a correspondingly large pot. Add the pumpkin pieces and bring to a gentle boil over medium heat for 6 minutes. The pumpkin cubes should still have some bite.
- Drain the pumpkin cubes through a sieve and collect a good 50 ml of cooking stock, which we need for our dressing.
The dressing
- Now mix the 50 ml of cooking stock with the olive oil and the vinegar, try it, and if the wort reaches it, season with salt and pepper to taste. To the dressing now come the lemon zest and the shallots. Mix everything well and taste again.
- Give the dressing over the vegetables, mix gently and our bed is ready. Only the salmon is missing ...
- "And now comes on the heated grill. The beech charcoal is white, so burnt through just right. Grill each side of the salmon steaks for 2 minutes.
The serving, finally:
Build a bed from the Hokkaido avocado vegetables and drape the salmon steaks on top. Everything else you can think so ... * smile *
