Lamb salmon with herb crust

Name: Lamb salmon with herb crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g baby potatoes; 500 g Lamb salmon (released lamb back); 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small stem rosemary; 3 Stem(s) Thyme; 3 Stem(s) flat leaf parsley; 2 discs Toast; 1 Garlic clove; 1 Egg; 1 package (300 g) frozen princess beans; 1 package (250 ml) Hollandaise sauce; 1 TEASPOON grated lemon peel; 7-10 Tbsp Rosemary

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g baby potatoes
500 g Lamb salmon (released lamb back)
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small stem rosemary
3 Stem(s) Thyme
3 Stem(s) flat leaf parsley
2 discs Toast
1 Garlic clove
1 Egg
1 package (300 g) frozen princess beans
1 package (250 ml) Hollandaise sauce
1 TEASPOON grated lemon peel
7-10 Tbsp Rosemary

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Then rinse with cold water and peel. In the meantime wash and dry lamb salmon. Heat 1-2 tablespoons of oil. Sauté the lamb on each side for about 3 minutes. Season with salt and pepper and place on a baking tray.
2
Wash the herbs for the crust. Strip rosemary needles and thyme leaves from the stalks. Chop parsley roughly. Peel and dice the toast. Peel garlic and press it through a garlic press. Puree herbs and toast. Mix in egg and garlic. Season with salt and pepper. Spread on the lamb salmon and press down firmly. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Fry the potatoes in 2 tablespoons of hot oil while turning for about 8 minutes.
3
Puree herbs and toast. Mix in egg and garlic. Season with salt and pepper. Spread on the lamb salmon and press down firmly. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Fry the potatoes in 2 tablespoons of hot oil while turning for about 8 minutes. Season with salt and pepper. Cook the beans in boiling salted water for 4-5 minutes, drain. Warm the hollandaise sauce while stirring, refine with lemon peel. Slice lamb, arrange on plates with potatoes, beans and sauce. Serve garnished with rosemary
4
Season with salt and pepper. Cook the beans in boiling salted water for 4-5 minutes, drain. Warm the hollandaise sauce while stirring, refine with lemon peel. Slice lamb, arrange on plates with potatoes, beans and sauce. Serve garnished with rosemary