Cauliflower salmon ragout

Name: Cauliflower salmon ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g baby potatoes; 1 Head Cauliflower; 7-10 Tbsp Salt; 400 g fresh salmon fillet; 3 TABLESPOONS Lemon juice; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 40 g Butter or margarine; 30 g Flour; 1/4 l Vegetable broth (instant); 1/4 l Milk; 7-10 Tbsp Sugar; 1/2 bunch Dill; 7-10 Tbsp Lemon and dill

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g baby potatoes
1 Head Cauliflower
7-10 Tbsp Salt
400 g fresh salmon fillet
3 TABLESPOONS Lemon juice
7-10 Tbsp white pepper
2 TABLESPOONS Oil
40 g Butter or margarine
30 g Flour
1/4 l Vegetable broth (instant)
1/4 l Milk
7-10 Tbsp Sugar
1/2 bunch Dill
7-10 Tbsp Lemon and dill

Directions

1
Peel and wash the potatoes and cut into large cubes. Clean the cauliflower, cut into florets and wash. Put potatoes in a large pot in boiling salted water and cook for 15 minutes.
2
Add the cauliflower 10 minutes before the end of cooking time. Wash the salmon, cut into pieces and sprinkle with 2 tablespoons of lemon juice. Dab salmon dry and season with salt and pepper. Heat the oil in a frying pan.
3
Fry the salmon in it all around for about 5 minutes. Melt the fat in a pot. Sweat flour in it. Deglaze with stock and milk and let simmer for 5 minutes. Season the sauce with salt, pepper, sugar and 1 tablespoon lemon juice.
4
Drain the potatoes and cauliflower and add to the sauce. Carefully fold in the salmon. Wash the dill, dab dry, chop finely and sprinkle over the cauliflower and salmon ragout. Pour the ragout into a bowl.
5
Serve garnished with lemon and dill.