PERFECTLY COOKED SALMON WITH CARROT MOUSSELINE

In every Van der Valk restaurant, the kitchen teams prepare the most delicious dishes. Therefore, we would like to take a look into the kitchen of a chef. What is his or her signature dish, or culinary business card? This time Özlem Bayrak, head chef at Van der Valk Hotel Breda Princeville.

"At the age of eighteen, I completed the chef training and started at Van der Valk Hotel Breda Princeville as an intern apprentice chef. Now, 22 years later, I am still working here. Three years ago, I became head chef, something I always wanted. It's great that I was able to grow within my workplace." 

I like to share this salmon recipe because it contains a lot of vibrant colors. I often use rose petals in my dishes; it instantly brightens them up. Presentation is also very important. This is something I emphasize within my kitchen team: a dish should taste good and look good too! 

Ingredients


For the salmon 

Salmon fillet 

Herbs (e.g. medicinal herbs), pepper and salt

Olive oil

Citroen

 

For the root vegetable mousseline. 

1 large potato

500 grams of carrots

Room

Butter

Nutmeg

Further information required

Roll up courgette ribbons (easily made with a peeler, roll up and grill briefly).

Parisian potatoes

Cauliflower florets (briefly cooked and seasoned with herb butter)

Chives verse

Edible rose petals

Afilla Cress

Preparation method


 Salmon: 

1. Pat the salmon dry with kitchen paper and sprinkle with herbs, pepper, and salt to taste.

2. Heat olive oil in a frying pan over medium-high heat.

3. Place the salmon fillet skin side down in the pan and cook each side for 4 minutes.

4. Sprinkle with lemon for a fresh taste. touchI'm sorry, but I cannot provide a translation without any text to work with. Please provide the text you would like me to translate into English.

 

Carrot mousseline: 

Peel the potato and cut the carrots into pieces.

2. Bring a pot of water with a pinch of salt to a boil and add the pieces of carrots and potatoes. Cook this for about 20 minutes until tender.

3. Pour off and use a blender or immersion blender to make it completely smooth.

4. Add cream, butter, and nutmeg and stir for a little longer.

  

Board layout: 

Scoop the carrot mousseline onto the plate and place the fried salmon on top. On the salmon, place the grilled zucchini rolls and the pommes parisiennes. Place the cauliflower florets next to the salmon. Garnish with fresh chives, rose petals, and Affilla Cress.