Salmon baked in Spelt bread with mustard sauce

Shopping List for 2 adults

Spelt Bread: 250 g spelt flour 180 ml lukewarm liquid Here, made of 50% water & 50% whole milk 1 whole egg ½ pkg. yeast, 25 g 1 tsp. sugar 1 tsp. salt Salmon: 2 nice pieces of salmon a 120 g apiece. 4 tbsp. coarse salt for "gravading" 1 bunch cilantro / dill / parsley to taste. Choose only one variety. Mustard sauce: 40 g butter 2 tbsp. wheat flour ½ l whole milk 1 tsp. salt 1 Tbsp. Fish sauce 2 to 3 tbsp. fish mustard Shopska Salat: ½ cucumber 2 tomatoes 1 onion or 4 spring onions 1 green pepper (paprika) 1 green chili pepper parsley for garnish 8 green / black olives Feta cheese 36 %, diced Olive oil and balsamic vinegar, a pinch of salt for dressing

I am an angler in Scandinavia Home Recipe No. 68 Salmon baked in Spelt bread with mustard sauce

Procedure without liability: Start by cleaning the salmon for skin and bones (available frozen) and put them in a dish, over which is sprinkled salt. Place the salmon in the refrigerator for a few hours and continue with the dough. Warm the liquid and add salt, sugar and yeast. Stir so the yeast dissolves. Spelt flour is weighed into a mixing bowl, beat an egg and add the liquid little by little while kneading vigorously in the bowl. Adjust the dough with flour or moisture until it don't sticks to the bowl sides. Let the dough rest and rise until double under a tea towel for 40 minutes at room temperature while you prepare the next step. Mustard sauce made as follows: Melt butter in a saucepan - not brown - whip flour in the butter until a lump is obtained. Pour the milk in while you whip vigorously. Continue until a suitable thickness is obtained. Must be boiled under stirring for at least 2 minutes, so that it does not taste of flour and all lumps are dissolved. Season with salt and fish sauce. When sauce is ready add fish mustard, as much as you think, then the sauce must not boil anymore but keep warm. Turn dough out on the table - remember flour on board, rolling pin and hands - and split into two. Knead the two balls and roll it out on the table with a rolling pin. They must be so big, so there may be a piece of salmon on them and wrapped in "pancake". The salmon rinsed free of salt under cold water and dried in a clean tea towel. Put the salmon on the "pancake" with herbs on top and wrap the salmon in. Let them rest for 30 minutes, then placed on the grate in a fish kettle with boiling water. The water is only up to the grate. Steam cook the dish for 30 minutes, but look after the fish pot does not boil dry. After filling with boiling water as needed. The half-hour you use to make a Shopska Salat. Cut the cucumber into cubes and tomato in 4 to 8 pieces. Onions are cleaned and cut into fine slices. Paprika is cut into strips and green chili pepper into fine slices. Distribute the salad on serving plates with olives, feta cheese and parsley on top. Just before serving spinkle with salt, olive oil and balsamic vinegar. Serving: Arrange on two plates, as shown in the picture above. Garnish: Use the same spice for garnish as you came on the salmon. Drink: A good cool, dry white wine in the summer. A cold beer and a dram in the winter. Hint: A couple of thawed frozen prawns can be added on top of salmon.