Mixed herb for roasted salmon

Name: Mixed herb for roasted salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 1 Onion; 5 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 1/8 l Vegetable broth (instant); 600 g Salmon fillet; 1/4 l Milk; 50 g Butter; 7-10 Tbsp Pepper; some stem(s) Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
1 Onion
5 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
1/8 l Vegetable broth (instant)
600 g Salmon fillet
1/4 l Milk
50 g Butter
7-10 Tbsp Pepper
some stem(s) Parsley

Directions

1
Peel, wash and chop the potatoes and cook in boiling salted water for 20 minutes. Peel and finely chop the onion. Heat two tablespoons of oil in a saucepan. Brown the onion and sauerkraut in it. Add stock and cook for 15 minutes.
2
Wash the salmon, dab dry and cut into eight pieces. Drain potatoes, add milk and 30 grams of butter and mash finely. Fold in sauerkraut. Season with salt and pepper and keep warm. Heat three tablespoons of oil in a pan. Fry the salmon for five minutes, turning them over. Season with salt and pepper. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Heat 20 grams of butter. Fry parsley in it.
3
Fry the salmon for five minutes, turning them over. Season with salt and pepper. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Heat 20 grams of butter. Fry parsley in it. Arrange the mixed cabbage with the salmon on plates. Pour parsley butter over the fish