Vegan Salmon Alternative with Almond Brussels Sprouts and Puree with Truffle Oil

Name: Vegan Salmon Alternative with Almond Brussels Sprouts and Puree with Truffle Oil
Yield: 4 portions

Ingredients

For the roasted Brussels sprouts:

800 g brussels sprouts

1 cauliflower

Some vegan bacon alternative

1 red onion

flaked almonds

2 tb oil

1 tb cane sugar

1 Pinch(es) nutmeg

For the fish alternative:

4 pc vegan salmon alternative fillets

1 parsley

3 tb butter alternative

2 cm ginger

cinnamon

salt and pepper

For the mashed potatoes:

400 g potatoes, floury

1 ts salt

1 Pinch(es) nutmeg

20 g margarine

80 ml cream alternative

1 ts truffle oil

For the citrus saffron sauce:

2 shallots

1 tb butter alternative

125 ml vegan fish stock alternative or vegetable stock

125 ml white wine

Some agave syrup

1 lemon, juice

1 orange, juice

saffron threads

1 Pinch(es) cayenne pepper

Preparation

1. Wash and halve the Brussels sprouts and cauliflower. Mix with oil and season with salt, pepper and nutmeg. Mix in the flaked almonds and bacon substitute.

2. Peel the onion and slice into rings. Mix with oil and fry in a pan until slightly translucent. Sprinkle the cane sugar over the onions and continue to fry until the sugar has dissolved. Add to the Brussels sprouts and place everything on a baking tray lined with baking paper and cook in a preheated oven at 200 °C for approx. 15 minutes.

3. Peel the potatoes, cut into cubes and boil in salted water for 30 minutes. Then drain and leave to cool. Meanwhile, heat the cream alternative. Press the potatoes through a ricer and stir in the warmed cream and butter alternative. Flavour the purée with nutmeg, thyme and truffle oil.

4. Soak the saffron threads in a little warm water. Peel and finely dice the shallots and sauté in a tablespoon of butter alternative. Deglaze with white wine and stock. Squeeze the lemon juice and orange juice, add together with the agave syrup and simmer. Then stir in the saffron threads and flavour with salt, pepper and a pinch of cayenne pepper. Set the sauce aside and keep warm.

5. Wash the parsley, pat dry and chop finely. Peel and finely grate the ginger. Melt the butter alternative and mix in the parsley and ginger. Coat the fillets with the herb butter. Fry the fish alternative in a pan on all sides.

6. Serve the fillets with the mashed potatoes and almond vegetables and drizzle with the citrus-saffron sauce.

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