Salmon chops in mustard cream

Name: Salmon chops in mustard cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7-10 Tbsp 750 g-1 kg potatoes; 500 g Broccoli; 300 g Carrots; 7-10 Tbsp salt, pepper, nutmeg; 4 Salmon chops (approx. 200 g each); 4 TSP Lemon juice; 1-2 TABLESPOONS oil, 1 small onion; 1 TABLESPOON + 1-2 teaspoons butter; 1 str. tbsp. flour; 200 ml clear soup; 100-150 g Whipped cream; 3-4 Tsp Mustard; 100-125 ml Milk; 7-10 Tbsp Mint

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7-10 Tbsp 750 g-1 kg potatoes
500 g Broccoli
300 g Carrots
7-10 Tbsp salt, pepper, nutmeg
4 Salmon chops (approx. 200 g each)
4 TSP Lemon juice
1-2 TABLESPOONS oil, 1 small onion
1 TABLESPOON + 1-2 teaspoons butter
1 str. tbsp. flour
200 ml clear soup
100-150 g Whipped cream
3-4 Tsp Mustard
100-125 ml Milk
7-10 Tbsp Mint

Directions

1
Peel and wash the potatoes. Clean broccoli and peel and wash carrots. Cut broccoli into florets. Chop the carrots if necessary
2
Cook the potatoes in salted water for about 20 minutes. Cover the carrots and cook in salted water for about 15 minutes. Cook broccoli for about 5 minutes
3
Wash the salmon, pat dry and sprinkle with lemon juice. Heat the oil in a pan. Fry the salmon for 3-4 minutes on each side. Season with salt and pepper
4
Peel and finely chop the onion. Heat 1 tbsp. butter. Sauté onion in it. Dust with flour. Add stock and cream while stirring, bring to the boil. Stir in mustard and simmer everything for about 5 minutes. Season to taste with salt and pepper
5
Drain the vegetables, melt 1-2 teaspoons of butter on top. Heat milk. Drain and mash the potatoes. Stir in the milk. Season with salt and nutmeg. Arrange everything (possibly sprinkle puree) and garnish with mint