Salmon Fillet in Sake Teriyaki Sauce

Marinate fish:

Rinse salmon fillet, dry. Stir through sake, sugar and teriyaki sauce. Pour in salmon fillet and marinate for about 30 minutes.

Carrot Flan:

Cook prepared carrots in lightly salted water for 15-20 min until tender. Drain and put into a suitable bowl. Mix in whipped cream, eggs, mash and spices. Season to taste. Shape into a shallow greased gratin dish and cook uncovered in a bain-marie at 180 degrees for 20-25 minutes. Take out carrot flan, rest a little bit (so that it is just cut, but still warm).

In the meantime, clean and rinse Brussels sprouts and peel off leaves. Blanch Brussels sprouts leaves in boiling salted water for 1/2 minute. Drain, rinse with cold water and drain well.

Remove salmon from marinade, pat dry and roast in hot oil for 1 minute on each side. Put it on the grease tray or on the baking tray of the oven and bake at 250 °C for about 10 minutes.

In the meantime, fry the onion and bacon briefly in a frying pan. Add Brussels sprouts and heat.

Turn out carrot flan and cut into pieces (or cut small fish out of it, depending on your mood), keep warm.

Put marinade in a frying pan, pour in baked salmon on the spot, heat and toss in it.

Arrange everything (bed of Brussels sprouts leaves, fish and carrot flan on top, bring marinade to table separately). Preheat plates very well !!!

Our tip: Use bacon with

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