Laks med persillesovs (fried salmon with parsley sauce)
very easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp Salt
- 1 kg waxy potatoes
- 50 g Butter
- 50 g Flour
- 350 ml Milk
- 1 Organic Lemon
- 7-10 Tbsp Pepper
- 1 collar curly parsley
- 4 Salmon fillets with skin (approx. 150 g each)
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Sea salt flakes
Directions
- 1
Bring 2 l salted water to the boil. Peel potatoes with a potato peeler, wash and cut into quarters or halves depending on size. Cover and cook in boiling water for about 25 minutes.
- 2
For the sauce, melt butter in a pot at low heat (but do not brown!). Add the flour completely and sweat with a whisk while stirring for about 1 minute (must not get dark).
- 3
Add the milk little by little. Bring the sauce to the boil while stirring, simmer for about 5 minutes and remove from the heat. Roll the lemon, cut it in half, squeeze one half and stir 1-2 tsp. into the sauce. Season with salt and pepper.
- 4
Wash parsley, shake dry, pluck off leaves, chop finely and stir into the sauce. Keep the sauce warm in the pot.
- 5
Rinse the salmon, dab dry with kitchen paper. Sprinkle the juice of the other half of the lemon over the salmon. Heat the oil in a large coated pan. Sauté the fish in it for about 3 minutes until crispy on the skin side.
- 6
Season with sea salt and pepper. Turn with a wooden spoon and a spatula, fry again for 3-5 minutes and season.
- 7
Drain the potatoes. Warm up the sauce again briefly and serve with salmon and potatoes.
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