Ingredients – Salmon
- 400g salmon fillet, skin and bones removed
- 1 tbsp olive oil
- Salt and pepper
Preparation – Salmon
Cut salmon in four equal pieces, season with salt and pepper and brown lightly in a non-stick pan on all sides. Place on a baking tray and cook on Hot Air 140 °C for 6 minutes.
Ingredients – Carrot Flowers
- 300g carrots
- 3dl carrot juice
- 2 tbsp butter
- 1 pinch sugar
- 1 pinch fennel seeds, ground
- 1 pinch salt
Settings – Salmon
With preheat6 minutes | Hot Air 140 °C
Ingredients – Lemon Basmati Rice
- 6dl water
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1 pinch sugar
- 1 untreated lemon, grated zest and juice
- 250g basmati rice, washed
Preparation – Carrot Flowers
Peel carrots and use a fluting knife to cut five grooves lengthways. Slice finely to create little flowers. Vacuum-seal all together or put in an ovenproof preserving jar and steam on Steam 100 °C for 20 minutes.
Settings – Carrot Flowers
With preheat
20 minutes | Steam 100 °C
Preparation – Lemon Basmati Rice
For the rice, boil the water with salt. Add turmeric, sugar, lemon zest and juice. Spoon the rice into the cocottes and drench with the lemon water. Place the lids loosely on the cocottes and cook the rice in the oven on Hot Air 180 °C for 15 minutes. Fluff the rice with a fork and serve with the salmon and carrots plus the juices.
Settings – Lemon Basmati Rice
With preheat
15 minutes | Hot Air 180 °C