This fish is very impressive and easier to prepare than you can imagine.
Because isn’t that what you expect from BCP? This was one concept I knew would be perfect to share because it results in a restaurant-worthy plate with minimal work. The puree is a simple one. Since I’m using pre-cooked beets, it’s just a quick blend.
That’s all! Add the fish (seasoned simply with a spice mix) and garnishes and ta-da.
- 4 (4 to 6 ounce) salmon fillets
- Garlic Herb spice blend
- Julienned carrots
- A sprig of fresh greens
- 4-5 pre cooked vacuum-sealed beets with their juice
- 1-2 peeled and boiled potatoes (very soft; save some of the water)
- 3 tablespoons olive oil
- Salt and black pepper to taste
- Combine all ingredients and blend in a blender or food processor (a hand blender works well too).
- * If you’re in a pinch and your potatoes are not soft, you can microwave them too.
- * If your mixture is too thick, use some of the reserved “potato water” to loosen it a little.
- Preheat oven to 400F. Sprinkle with garlic herb seasoning (season with salt and pepper as well if it’s not included in the spice mixture). Bake for 15 minutes.
- * To plate, place a dollop of beet puree on the plate. Press down with the bottom of a spoon and drag the spoon to create a teardrop shape. Add salmon to plate and top with carrots and greens.
Looks delicious! Any ideas what to substitute the potatoes with in the beet purée recipe?
Parsnip should be ok. Although you might want to omit some of the ‘potato water’ as parsnips are less dense.
Is it permissible to “draw” a design with food on Shabbos?
Ask you LOR
Any substitutions for garlic herb spice
Any good quality herb/spice blend ( eg. Montreal spread spice) should work, as salmon is a versatile fish. If you don’t have a blend you can pick some of your personal favorite spices/herb and spread them generously over the slice of fish.
SO pretty, I bought the beets. The Gefen vacuum packed is on sale in Godbergs btw.