Fried salmon with fried potatoes in honey-mustard sauce and spinach
easy
60 mins
60 mins
Ingredients
- 800 g waxy potatoes (e.g. Selma)
- 1 kg leaf spinach
- 4 Shallots
- 5 TABLESPOONS Oil
- 1 TABLESPOON Butter or margarine#
- 2 TABLESPOONS Flour
- 3 TABLESPOONS Honey
- 1 TABLESPOON Instant vegetable stock
- 4 piece(s) Salmon fillet (approx. 125 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS medium hot mustard
- 1 TABLESPOON grainy mustard
- 1 collar Dill
- 100 g Whipped cream
- 7-10 Tbsp Lemon wedges
Directions
- 1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Leave to cool. Wash and clean spinach thoroughly, chop coarsely. Peel and chop the shallots.
- 2
Cut the potatoes into slices. Heat 2 tablespoons of oil in a large pan. Fry the potatoes until golden brown, turning them frequently. Heat the fat in a saucepan. Sauté half the shallots in it.
- 3
Dust with flour and sweat briefly, add honey. Add 500 ml water while stirring. Bring to the boil, stir in stock. Let simmer for about 5 minutes. Wash the fish, dab dry. Heat 2 tablespoons of oil in a pan.
- 4
Fry the fish for about 5 minutes on each side. Season with salt and pepper. Stir mustard into the sauce, season with salt and pepper, keep warm. Heat 1 tablespoon of oil in a large saucepan, fry the remaining shallots in it.
- 5
Add dripping wet spinach and let it collapse. Season vigorously with salt and pepper. Season the fried potatoes with salt and pepper as well. Wash the dill, dab dry and chop finely. Stir into the sauce.
- 6
Whip cream until semi-stiff, stir into the sauce, season with salt and pepper. Arrange everything together. Garnish with lemon wedges.
Nutrition Facts
750 kcal
54 g
41 g
37 g
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