Salmon in parchment packet with lemon balm-gremolata

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 Pot of lemon balm
  • 1 collar Parsley
  • 2-3 TABLESPOONS Milk
  • 500 g Low-fat curd
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 800 g small, waxy potatoes
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 2 Garlic cloves
  • 4 Salmon fillets, possibly with skin (à approx. 175 g)
  • 4-5 Tbsp Olive oil
  • 1 TABLESPOON Butter
  • 4 sheets of parchment paper
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    Wash the herbs, dab dry, pluck the leaves from the stems and chop finely separately. Put some parsley aside for sprinkling. Fold the rest of the parsley, 1-2 tsp. lemon balm and milk into the ##quark##, season with salt and pepper.

  2. 2

    Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Mix the rest of the lemon balm and lemon peel. ##Peel garlic and dice finely. Wash salmon and pat dry.

  3. 3

    Place 1 piece of ##salmon## in the middle of a parchment paper, drizzle each with about 1 tablespoon of oil and sprinkle with the lemon balm and lemon mixture, garlic, salt and pepper. Turn the parchment paper pages upwards and tie them with kitchen string.

  4. 4

    Place the parcel on a fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Drain and peel the potatoes. Melt butter in a pot.

  5. 5

    Swivel the potatoes in it, season with salt and pepper. Remove the salmon packet, add potatoes and quark anric

Nutrition Facts

KCAL
660 kcal
CARBS
34 g
FATS
35 g
PROTEINS
53 g