Bosch 8 Series Recipes page 75

Salmon fillet with spinach leaves and tomatoes
M C R C 0 0 8 3 7 9 3 7 _ B O _ L a c h s f i l e t _ m _ B l a t t s p i n a t _ u _ T o m a t e n - 0 2 8 M C R C 0 0 8 3 8 0 0 9 _ S E _ L a c h s f i l e t _ m _ B l a t t s p i n a t _ u _ T o m a t e n - 0 1 0 M C R C 0 0 9 0 3 2 7 7 _ N F _ L a c h s f i l e t _ m _ B l a t t s p i n a t _ u _ T o m a t e n - 0 1 2 _ R Z 1 F i s h F r e s h w a t e r f i s h P r e p a r a t i o n m e t h o d s R o a s t i n g A u g r a t i n d i s h e s R e c i p e c a t e g o r i e s F i s h
Ingredients | For 4 servings
Large ovenproof dish
Spinach:
2 shallots
20 g butter
500 g frozen spinach leaves
Sea salt
100 g Gorgonzola
Pepper, freshly ground
Tomatoes:
500 g vine tomatoes
2 tbsp olive oil
Salt
Pepper, freshly ground
1 pinch sugar
Fish:
400 g salmon fillet, skinless
For sprinkling:
20 g pine nuts
3 tbsp Parmesan, freshly grated
In addition:
Butter for greasing
Per serving
428 kcal, 5 g carbs, 29 g fat, 35 g protein,
0,4 BU
Preparation
1 | Peel the shallots, dice finely and sweat in the
butter. Add the spinach and cook gently for
approx. 10 minutes in the pot with the lid on.
Then season with sea salt.
2 | Cut the Gorgonzola into pieces, mix with the
spinach leaves and season with pepper to taste.
3 | Wash the tomatoes, remove the stems and
halve the tomatoes. Heat the olive oil in a frying
pan. Sauté the tomatoes in the oil and season
with salt, pepper and sugar.
4 | Rinse the salmon fillet briefly in cold water, pat
dry with kitchen towel and cut into pieces 3 cm
thick.
5 | Toast the pine nuts in a frying pan without oil.
6 | Distribute the spinach leaves in the greased
ovenproof dish. Arrange the salmon on top and
season with salt and pepper. Distribute the
halved tomatoes over the salmon. Sprinkle the
pine nuts and Parmesan over the top and grill as
indicated.
f a l s e T e m p e r a t u r e 1 8 0 ° C 1 8 0 D u r a t i o n 3 0 - 3 5 m i n u t e s 3 0 O v e n p r o o f d i s h o n t h e w i r e r a c k , l e v e l 2 C i r c u l a t e d a i r g r i l l i n g t r u e T e m p e r a t u r e 1 8 0 ° C 1 8 0 C o r e t e m p e r a t u r e C o r e t e m p e r a t u r e 6 5 ° C 6 5 O v e n p r o o f d i s h o n t h e w i r e r a c k , l e v e l 2 C i r c u l a t e d a i r g r i l l i n g w i t h m e a t p r o b e
Setting procedure:
With meat probe
Ovenproof dish on the wire rack, level 2
Circulated air grilling
180 °C
Core temperature 65 °C
Alternative setting:
Circulated air grilling
Ovenproof dish on the wire rack, level 2
180 °C
Grilling time: 30-35 minutes
Fish | 73
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