Salmon with Spice Crackling with Courgette and Carrot
(2 servings)
| Grind one tablespoon of pistachios, one tablespoon of sesame, one teaspoon of coriander, one teaspoon of cumin and one teaspoon of black pepper seeds. |  |
 |
Roast the spices in a pan. |
| Mix the roasted spices with one tablespoon of crème fraîche, one egg yolk, one teaspoon of paprika powder and one teaspoon of salt. |  |
 |
Spread the crackling mixture on two salmon filets and bake them for 15 minutes at 180 degrees Celsius. |
Sauce
| In a small pot with half a teaspoon of saffron and half a teaspoon of grounded garlic melt one tablespoon of butter. |  |
 |
Add one cup of cream and allow it to reduce until thickened. |
Vegetables
| Peel and dice one onion and cook it translucent in one tablespoon of vegetable oil. |  |
 |
Add 400 grams of peeled and sliced carrots and roast them in five minutes. |
| Add one washed and sliced courgette and roast the slices for additional five minutes. |  |
 |
Squeeze one orange. |
| Add the freshly squeezed juice and salt and pepper to taste to the vegetable slices and let them simmer for 5-10 minutes. |  |
|
Serve the vegetables together with the fish and sauce and some cooked pasta. |