450 g Floury potatoes
2 piece Fresh wild salmon fillet
230 ml Oat milk
40 g Wheat flour (type 405)
80 g butter
3 pinch ground pepper
70 ml oat drink
2 sprig parsley
2 tbsp rapeseed oil
3 pinch sea salt
2 piece spring onions
Method Wash the potatoes and cook them in their skins in boiling salted water. In the meantime, bring the spring onions and 70 ml of oat milk to the boil in a small pan. Remove from the hob and leave to steep. Season with salt and pepper to taste. Peel the potatoes while still hot and mash in a pan with the warm spring onion milk and half the butter. Season with salt and pepper to taste and keep warm until you’re ready to serve.
Ingredients
450 g Floury potatoes, 70 ml oat drink, 1 pinch sea salt, 1 pinch ground pepper, 40 g butter, 2 piece spring onions
Melt the rest of the butter in a pan over a medium heat. Add the flour to the melted butter and cook for 2 minutes, stirring continuously until you get a smooth, creamy consistency. Lower the heat and gradually stir in 230 ml of oat milk with a whisk. Bring to the boil and simmer for 5 min. Season with salt and pepper to taste and stir in the parsley.
Ingredients
40 g butter, 40 g Wheat flour (type 405), 230 ml Oat milk, 1 pinch sea salt, 1 pinch ground pepper, 2 sprig parsley
Pat the salmon fillets dry and then season with salt and pepper. Place in a well-oiled frying pan, skin-side down and fry for 5 min. over a medium heat. Then turn over and fry for another 3 min.
Ingredients
2 piece Fresh wild salmon fillet, 1 pinch sea salt, 1 pinch ground pepper, 2 tbsp rapeseed oil
Arrange the salmon fillet on a bed of parsley sauce and serve with the mashed potatoes.
992.5
59.77 g
54.70 g
58.20 g
