Riesling mustard béchamel with salmon strips and leek

Name: Riesling mustard béchamel with salmon strips and leek
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Stem(s) Parsley; 2 Leek sticks (leek); 2 TABLESPOONS Butter; 7-10 Tbsp salt, pepper; 7-10 Tbsp For the mustard béchamel:; 3 tablespoons (30 g) Butter; 3 tablespoons (30 g) Flour; 200 ml Riesling wine; 300 ml Milk; 2 TABLESPOONS Pommery mustard; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 600 g Salmon fillet (without skin); 1 TABLESPOON Lemon juice; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Stem(s) Parsley
2 Leek sticks (leek)
2 TABLESPOONS Butter
7-10 Tbsp salt, pepper
7-10 Tbsp For the mustard béchamel:
3 tablespoons (30 g) Butter
3 tablespoons (30 g) Flour
200 ml Riesling wine
300 ml Milk
2 TABLESPOONS Pommery mustard
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
600 g Salmon fillet (without skin)
1 TABLESPOON Lemon juice
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper

Directions

1
Wash parsley, shake dry and chop. Clean the leek, wash it and cut it diagonally into rings. Steam leek in hot butter for about 10 minutes. Add 2-3 tablespoons of water if necessary. Season to taste with salt and pepper.
2
In the meantime, melt butter in a pot for the béchamel. Dust with flour and sauté lightly with a whisk, stirring. Add wine and milk while stirring constantly and bring to the boil. Simmer for about 5 minutes while stirring.
3
Stir in the mustard. Season with salt, pepper and 1 pinch of sugar.
4
Rinse fish, dab dry and cut into approx. 12 small slices. Sprinkle with lemon juice. Heat the oil in a pan. Fry the fish for about 2 minutes on each side. Season with salt and pepper.
5
Do everything. Sprinkle with parsley. Mashed potatoes taste good with it.