Salmon filet with pea and mint sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel the potatoes and wash them thoroughly. Place potatoes one by one on a tablespoon. Use a sharp little knife to cut them into a fan shape. Melt butter in a small pot. Place the potatoes, with the cut side facing upwards, on a baking tray lined with baking paper. Spread a thin layer of butter on the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 45 minutes. Brush with melted butter from time to time

2. 2

   Peel and finely chop the onion. Wash the lime thoroughly, grate the peel finely. Halve the lime and squeeze the juice. Wash the mint, shake dry, pluck the leaves from the stalks, put some leaves aside for garnishing, cut the remaining leaves into strips. Heat the oil in a pot and sauté the onion. Add peas, up to 1 teaspoon for garnishing, and mint strips, steam briefly. Add lime zest and lime juice, deglaze with stock, bring to the boil, simmer for about 4 minutes, then puree finely. Season to taste with salt, pepper and sugar

3. 3

   Meanwhile, wash the fish, dab dry and cut into 4 equal pieces. Heat the lard in a large pan, fry the fish for about 2 minutes on each side, season with salt and pepper. Arrange fish, sauce and potatoes on plates. Sprinkle potatoes with sea salt, garnish sauce with mint and peas. If necessary add lime wedges

Nutrition Facts

KCAL
710 kcal

CARBS
41 g

FATS
43 g

PROTEINS
38 g