Recipe (english)

Tuna & salmon with asparagus

Tuna & salmon with asparagus
Quantity Ingredient
300 g Potatoes
Paprika powder
25 g Butter
1 tbsp Mustard
1 tbsp Acacia Honey
4 tsp Maize Germ Oil
10 g Cream Fraiche
0,5 tbsp Orange juice
White Pepper
0,5 tbsp Dill
500 g Asparagus
0,5 tsp Sugar
300 g Tuna Steak
20 g Herbs Butter
1 tsp Black pepper grains
100 g Graved Salmon

Fan potatoes and honey mustard sauce are served with tuna & salmon with asparagus. Preheat baking oven to 200° C. Peel the potatoes. Place on a tablespoon. Make a fan-shaped incision up to the edge of the spoon. Place in a casserole dish. Season with salt and paprika powder. Melt 20 g butter and pour over. Bake on the middle rack for 55 minutes. In between brush with drained butter. For the sauce mix mustard, honey, 1 teaspoon oil, cream fraiche and juice. Season with pepper, salt and finely chopped dill. Peel the asparagus. Cut in half. Put it in a pot. Cover with water. Add a pinch of salt, sugar and 5 g butter. Put the lid on. Bring to the boil. Cook asparagus at medium heat for about 8 minutes. Drain and drain. Melt 5 g herbs butter between hands. Rub the tuna all around with it. Pepper grains roughly crushed. Turn the tuna in it. Heat 1 tablespoon oil and 20 g herbs butter together in a pan. Brown the tuna from each side for about 1 minute. Then place it upright in the pan. Brown the edges briefly. Put the tuna on a plate. Graved salmon slices can be cut into wide strips as required. Wrap 3 asparagus pieces each with gravad salmon and arrange next to it. Serve with fan potatoes and honey mustard sauce.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
742 kcal
53 g
57 g
33 g

(C)opyright by Marions Kochbuch