Scottish Salmon with Tomatoes under Smoked Cheese in Sweet Paprika
Main Dishes • Scottish
Description
Scottish Salmon with Tomatoes under Smoked Cheese in Sweet Paprika
Ingredients
- Smoked haddock fillet 5 oz
- Potato 1 piece
- Olive Oil 0 fl oz
- Butter 0 oz
- Melted Cheese 0 oz
- Meyer Lemon Juice 0 fl oz
- Citrus Zest Mix 0 oz
- Black Cumin (Cumin) a pinch
- Orange juice concentrate 0 oz
- Mayonnaise 0 oz
- Mustard Greens 0 oz
Step-by-Step Guide
Step 1
Rinse the salmon, pat dry with a paper towel. Cut into large (150 g) portions without removing the skin, drizzle with lemon juice, and season with pepper. Sauté in a small amount of olive oil on both sides, season with salt. Place in a preheated oven (355°F) for 15 minutes, skin side down (it's better to cook in a glass dish or on parchment paper). After 10 minutes of cooking in the oven, place a bit of butter on the fillet and drizzle with orange juice.
Step 2
Blanch the tomato, peel it, and place it in the oven with the fish. After 10 minutes, cover with a slice of smoked cheese (fol epi cheese works well), and when serving, sprinkle generously with sweet paprika.
Step 3
Mix lemon juice, lemon zest, mustard, mayonnaise, and cumin. Spread the resulting sauce over the cooked fillet and leave it in the turned-off oven for 5 minutes. Serve with the tomato; young, sautéed potatoes make a great side dish.
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