Béchamel potatoes with salmon chops
easy
60 mins
60 mins
Ingredients
- 750 g baby potatoes
- 3 Salmon chops (approx. 200 g each)
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 1 medium onion
- 50 g Butter or margarine
- 30 g Flour
- 1/4 l Vegetable broth (instant)
- 1/4 l Milk
- 1/2 bunch Dill
- 1 potty Chervil
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 100 g Frisée and picking salad
- 3 TABLESPOONS White wine vinegar
- 1 TEASPOON coarse mustard
- 3 TABLESPOONS Wheat germ oil
- 1 une tranche de citron et éventuellement des herbes pour la garniture
Directions
- 1
Thoroughly brush the potatoes and cook with the skin in plenty of boiling water for 15-20 minutes. In the meantime, wash the salmon chops, pat dry and sprinkle with 2 tablespoons of lemon juice and salt.
- 2
Peel and finely chop the onion. Heat 30 g fat in a pot and fry half of the onions in it. Add flour and sauté while stirring. Then gradually pour on the stock and milk while stirring.
- 3
Bring the sauce to the boil and simmer for about 5 minutes. Carefully wash the dill and chervil and dab dry. Chop the herbs, except for something to garnish. Stir the herbs, except for a tablespoon for sprinkling, into the sauce and season to taste with salt, pepper, nutmeg and the remaining lemon juice.
- 4
Pour the potatoes onto a sieve, rinse under cold water, drain and peel. Add potatoes to the hot sauce. Clean, wash and drain the salad and pluck into bite-sized pieces.
- 5
Mix vinegar, remaining onions, mustard, some salt and pepper. Whip the oil into the mixture. Mix the vinaigrette with the salad in a bowl. Heat the remaining fat in a frying pan. Dab salmon chops dry and fry on each side for about 3 minutes.
- 6
Arrange béchamel potatoes and salmon chops on a plate. Sprinkle with remaining herbs. Serve garnished with a slice of lemon and herbs.
Nutrition Facts
720 kcal
42 g
45 g
34 g
More Delicious Recipes
