450 g Potatoes (floury)
40 g Wheat flour (type 405)
2 piece Wild salmon fillet
80 g butter
3 pinch ground pepper
330 ml milk
2 sprig parsley
2 tbsp rapeseed oil
3 pinch sea salt
2 piece spring onions
Peel the potatoes, place in a pan of salted water and bring to the boil.
Wash the spring onions and cut into fine rings. Bring to the boil with the milk.
Drain the potatoes, mash with the spring onion mixture and butter.
Season with salt and pepper and keep warm until ready to serve.
Ingredients
450 g Potatoes (floury), 2 piece spring onions, 80 ml milk, 40 g butter, 1 pinch sea salt, 1 pinch ground pepper
Wash the parsley, shake dry and chop finely.
Melt the butter in a pan over a medium heat. Sprinkle with flour and sauté for 2 minutes, stirring, until a creamy and smooth mixture is formed.
Gradually stir in the milk over a low heat, bring to the boil and simmer for 5 minutes.
Season to taste with salt and pepper and stir in the parsley.
Ingredients
2 sprig parsley, 40 g butter, 40 g Wheat flour (type 405), 250 ml milk, 1 pinch sea salt, 1 pinch ground pepper
Pat the salmon fillets dry, season with salt and pepper.
Heat the oil in a frying pan and spread out. Place the salmon skin side down in the pan and fry for approx. 5 mins. over a medium heat. Turn and fry for a further 3 mins.
Ingredients
2 piece Wild salmon fillet, 1 pinch sea salt, 1 pinch ground pepper, 2 tbsp rapeseed oil
Arrange the salmon fillet on the parsley sauce and serve with mashed potatoes.
1035.5
64.90 g
58.64 g
61.00 g
