Leek béchamel vegetables with roasted salmon

Name: Leek béchamel vegetables with roasted salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 60 g Butter or margarine; 60 g Flour; 600 g Leeks (leek); 7-10 Tbsp Salt; 500 ml Milk; 1-2 TABLESPOONS grated fresh horseradish; 7-10 Tbsp Pepper; 600 g Salmon fillet; 1 TABLESPOON clarified butter; 2 TABLESPOONS Lemon juice; 3 Stem(s) Dill; 7-10 Tbsp Lemon wedges and dill

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
60 g Butter or margarine
60 g Flour
600 g Leeks (leek)
7-10 Tbsp Salt
500 ml Milk
1-2 TABLESPOONS grated fresh horseradish
7-10 Tbsp Pepper
600 g Salmon fillet
1 TABLESPOON clarified butter
2 TABLESPOONS Lemon juice
3 Stem(s) Dill
7-10 Tbsp Lemon wedges and dill

Directions

1
Wash the potatoes thoroughly. Cook in boiling water for about 20 minutes. Clean, wash and slice the leek. Cook in slightly salted water for about 5 minutes. Pour off the cooking water and catch it.
2
Melt the fat in a pot. Stir in flour and sweat briefly. Add 1/2 litre vegetable water and milk bit by bit while stirring. Bring to the boil, boil for 1-2 minutes and season with horseradish, salt and pepper.
3
Drain the potatoes, quench, peel and slice. Add potatoes and leek to the sauce. Season again with salt and pepper. Wash salmon, dab dry, cut into 4 equal pieces. Season with salt, pepper and lemon juice.
4
Heat clarified butter in a pan and fry salmon on each side for about 5 minutes. Wash the dill, dab dry and cut. Arrange salmon and béchamel potatoes on plates. Sprinkle with dill and garnish with lemon wedges and dill flags.