Purple Rain
Prince to me is one of the greatest musicians ever. I never get bored, listing to his virtuoso voice and sound. His song Purple Rain inspired me to this composition of colors and flavors. Red cabbage, blue potatoes, pink grapefruit give this meal a sweet-citrusy flavor that compliments well the taste of the fried pink salmon.
Ingredients | Serves 4
| 4 | Salmon fillets with skin |
| 8 | Medium-size blue potatoes |
| 1 | Grapefruit |
| 1 | Red cabbage |
|
1
|
Apple |
| 150 ml | Grapefruit juice |
| 5 dl | Vegetable broth |
| 1 tsp | Pink Pitaya (Dragon Fruit) powder |
| Oil for frying | |
| Salt, pepper, and sugar for seasoning |
Preparation
- Wash the cabbage, half it, and cut away the core. Finely slice the cabbage.
- Cut the apple in quarters and remove the core. Grate the apple pieces with a grater.
- Cut-out the segments of the grapefruit and set aside.
- Put the sliced cabbage and the grated apple into a pan, and add 50 ml grapefruit juice with one teaspoon each of salt and sugar.
Cover the pan and cook the contents until the cabbage is soft but still has some bite. Taste and season with salt or sugar if necessary. The cabbage should be slightly sweet. - Cook the potatoes in salted water until done.
- With a knife cut incisions into the skin of the fish filets and season with salt and pepper.
- Fry the fish on the skin side first and the turnover. Fry until the fish is cooked through but still moist.
- Give the 100 ml of grapefruit juice into a pan and add the pink Pitaya powder. Stir and add a pinch of salt.
Heat the sauce but don’t boil it.
Serve | Place some red cabbage onto the plate, add the cooked and, halved potatoes and place the fish filet on top. Decorate with fresh grapefruit segments and drizzle the sauce on top – let it rain and splash a little.
