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Salmon fillet with mustard and honey
  • 1 kilo salmon fillet
  • 2 tablespoonful mustard
  • 2 tablespoonful honey
  • 100 gram hazelnut, minced
  • Salt and pepper
  • 750 gram potato, peeled
  • 1 dl olive oil
  • ½ juice of lemon
  • 3 tablespoonful capers
  • 10-12 asparagus green
  • 100 grated cheese
  • 1 tablespoonful minced chive
  • 1 tablespoonful minced thyme
  • Salt and pepper

Put the salmon filet in a fireproof tray.

Mix mustard and honey to a smoothing blending and grease it over the salmon fillet.

Put on some salt and pepper and sprinkle the minced hazelnut over the fillet. Turn on the oven to 190 degrees Celsius, and roast the fillet for 25-30 minute. Or until the fillet has a core temperature of 50 degrees Celsius (to help you can use a thermometer).

Cut the potato in parts and boil it tender in good salted water. Filter the potato and water. While the potato is hot you put in olive oil, juice of lemon, capers, asparagus green, minced thyme, grated cheese, salt and pepper.