Filled salmon pockets
easy
40 mins
40 mins
Ingredients
- 200 g Broccoli
- 1 Egg
- 2 TEASPOONS Whipped cream
- 1 1/2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Juice of 2 lemons
- 12 baby potatoes
- 7-10 Tbsp (about 600 g)
- 2 Spring onions
- 4 Salmon fillets (approx. 100 g each)
- 1 TABLESPOON sauce thickener
- 1/2 bunch Dill
- 7-10 Tbsp Lemon wedges and dill
Directions
- 1
For the filling, clean, wash and chop the broccoli, cover and stew in 200 ml of boiling water for 12 minutes. Then puree with the cutting stick. Stir in egg, 1 teaspoon of cream, breadcrumbs, salt, pepper and a teaspoon of lemon juice.
- 2
In the meantime, wash and peel the potatoes and cook them for about 20 minutes. Clean and wash spring onions, cut into long strips and blanch in potato water for 1 minute. Take them out and quench. Cut the fillets lengthwise in the middle, spread the filling in and wrap leek strips around it, salt.
- 3
Heat lemon juice and 200 ml water in a frying pan, cover and cook the fish for about 10 minutes. Remove and keep warm. Stir in remaining cream, bring to the boil again and thicken with sauce thickener.
- 4
Meanwhile wash the dill, dab dry and cut finely. Drain the potatoes and sprinkle with dill. Serve on preheated plates with lemon wedges and dill garnish.
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