Salmon escalope with green buttered vegetables

Name: Salmon escalope with green buttered vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g frozen broad beans; 7-10 Tbsp salt, pepper; 1 Organic Lemon; 1 Onion; 2 stem(s) Mint; 3 TABLESPOONS Butter; 150 g ripened cream; 1 TEASPOON Cornstarch; 300 g frozen peas; 4 Salmon fillet (approx. 150 g each); 1 Egg; 4 TABLESPOONS Flour; 100 g Breadcrumbs

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

Fresh mint gives peas and broad beans that special flair. This tastes wonderful with fish in a crumb dress

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g frozen broad beans
7-10 Tbsp salt, pepper
1 Organic Lemon
1 Onion
2 stem(s) Mint
3 TABLESPOONS Butter
150 g ripened cream
1 TEASPOON Cornstarch
300 g frozen peas
4 Salmon fillet (approx. 150 g each)
1 Egg
4 TABLESPOONS Flour
100 g Breadcrumbs

Directions

1
For the vegetables, cook the beans in boiling salted water for 3-4 minutes. Then drain and rinse with cold water. Squeeze the beans out of their skin. Wash lemon hot, rub dry. Grate one half of the peel thinly. Squeeze the lemon. Peel onion and chop finely. Wash mint, shake dry and chop.
2
Heat 1 tablespoon of butter in a saucepan. Fry the onion until transparent. Stir cream and starch until smooth. Add peas, beans, 2 tablespoons lemon juice, lemon peel, approx. 100 ml water and cream. Bring everything to the boil and simmer for about 3 minutes. Season to taste with salt, pepper and mint.
3
For the fish in the meantime wash the fish, dab dry and season with salt and pepper. Whisk the egg in a deep plate. Turn the fish one after the other in flour, egg and breadcrumbs.
4
Heat 2 tablespoons of butter in a large frying pan. Fry the fish for about 4 minutes on each side. Arrange everything. Boiled potatoes taste good with it.