Ingredients
- 1 untreated lime
- 1 red chili
- 4 slices toast
- 40 g butter, softened
- 30 g rocket
- 3 stalks dill
- salt, pepper
- 1 ts soy sauce
- 4 salmon fillet (approx. 150 g each)
Preparation
1. Wash the lime in hot water, grate the peel and squeeze out the juice. Core and finely cut the chili.
2. Stir the butter until creamy. Finely chop up the toast and add to the butter. Finely chop the rocket and dill tips and also add to the butter.
3. Add chili, lime zest, and lime juice and thoroughly knead everything. Season with salt, pepper and soy sauce.
4. Roll out the mixture between two sheets of plastic wrap fit to the size of the salmon fillets and chill for 30 minutes.
5. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2 and roast the salmon fillet.
6. Cut the crust mixture into matching pieces and distribute on the fish.
7. Put the pot in the inverted lid, place the Navigenio overhead and switch to high level, gratinate for approx. 5 minutes.
This recipe has been tested and approved by AMC.
Reviews