Bacon-wrapped salmon with chestnuts and mashed red kuri squash
Salmon fillets wrapped in bacon, served on mashed red kuri squash with chestnuts.
4 people
Easy
€€
Approximately 650 kcal per person (estimate)
Preparation
Peel the red kuri squash (Twistable Peeler), remove the seeds, cut it into pieces, then place it in the 3,5 l Ultra Pro with 250 ml cold water. Cover and cook for 25 minutes at 600 watts, stirring halfway through. Leave to stand for 5 to 10 minutes, add the butter in pieces and mash with the potato masher. Add stock or water if needed.
Preheat the fan oven to gas mark 8 or 240°C.
Add the rinsed and drained chestnuts to the mashed red kuri squash (potato masher) and drizzle with olive oil.
Season each salmon fillet with pepper, then wrap each one in 4 slices of smoked bacon.
Place the salmon fillets in the inverted lid, wiped dry and resting on the base containing the mashed red kuri squash and chestnuts.
Cook for about 15 minutes in the preheated oven.
Serve the salmon with the mashed red kuri squash and chestnuts, and season with freshly ground pepper and pink peppercorns (Allegra Salt & Pepper Grinder).
The day before:
Make the red kuri squash mash (steps 1 and 3), cover and refrigerate.
Wrap the salmon fillets in bacon and keep them in an Ultimate Silicone Bag XL in the fridge (step 4).
Utensils
Ingredients
- Ingredients for 4 people
- 1 kg red kuri squash
- 50 g butter
- 500 g salmon (4 skinless fillets)
- 16 thin slices of smoked pork belly
- 200 g chestnuts
- Salt and freshly ground pepper
