EASTER IN GERMANYPosted 12 March 2018 by Saucy Fish Co.
At Saucy HQ, we like to keep our holiday feasts interesting. That means no dreary dinners with luke-warm potatoes and overcooked chicken. We want our friends and family to be flapping their fins over the spread we’ve put on, for days!
So why would our Easter be any different?
That’s why we are branching out this year, to incorporate some Easter traditions and tastes from a little further afield - across Europe to be exact.
We’re kicking things off in Germany, with Der Osterbaum – a tradition in both Germany and Austria that involves decorating the branches of trees with eggs at Easter-time. This tradition is rather cemented in the history books, with the egg being an ancient symbol of life.
So to honor, the ‘Der Osterbaum’ tradition, we’ve decided to decorate something a little Saucier with eggs (poached variety) – our Salmon fillets. This spring dish makes the perfect Easter brunch for the family.
○ Our Cook from Frozen Salmon with Lemon Butter Sauce
○ Olive oil
○ 1-2 Eggs
○ Chili flakes
○ Salt and pepper, to season
STEP 1: Preheat the oven to 400°F and when warm, pop the salmon fillets a baking tray in the oven for 30 minutes.
STEP 2: Chop the asparagus how you like, or keep it as it is. Season it with salt and pepper and drizzle a little olive oil over the top. After wrapping it in a little foil, put the asparagus in the oven for 15 minutes.
STEP 3: Whilst that’s cooking, approximately five minutes before salmon fillets are done, begin poaching your egg - or two if you like!
STEP 4: Once the egg is white and rounded, plate it up on top of the salmon fillets. Sprinkle the asparagus.
STEP 5: Plate up and sprinkle with chili flakes, finishing by drizzling your Lemon Butter Sauce over the top!