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Fish burger and cucumber salad - Silent Cooking with Patrick Müller (with recipe)

432 views · Published 1 July 2015 · 12:37 · Indexed 4 November 2026

Channel: wocomoCOOK · 2015 · Howto & Style

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Ingredients:

Salmon filet
Polenta
Salt  
Butter  
Onion 
White bread
Milk 
Mustard 
Rosemary 
Parsley 
Nutmeg 
Cayenne pepper
Cucumber 
Olive oil
Yoghurt 
Salmon eggs
Dill 
Chives 
Flour

00:00 Heat water. Remove the skin from the salmon and cut it in cubes. Mix salt and polenta in the boiling water. Melt the butter in a pan. Peel the onion, cut it finely and cook it in the butter. 
03:22 Cut the white bread in cubes and mix it with the onions. Add some milk. Remove the pan from heat and mix an egg. Add mustard. Cut the rosemary finely and add it to the pan with salt. Chop the parsley and grate a nutmeg. Add Cayenne pepper and add it to the salmon cubes. 
06:20 Mix the polenta and remove it from heat. On a dish, put some polenta. Cut a cucumber into strips and put them in a bowl with salt. Mix the salmon and the bread and add some flour. 
08:08 Heat olive oil. Form fish cakes with the mixture of salmon and bread and put them in the oil with a rosemary stick. Add the yoghurt to the cucumber. Add olive oil and dill and mix well. Turn the fish cakes. Add butter. Remove the fish cakes from heat. 
10:30 In the same pan, put the polenta slices. Serve with cucumber salad, Cayenne pepper, salmon eggs, chives and the fish cakes.

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