Salmon on spinach cream with fried potatoes
easy
30 mins
30 mins
Ingredients
- 1 kg waxy potatoes
- 1 package (450 g) deep-frozen leaf spinach
- 150 g Fresh cream
- 3 TABLESPOONS Mayonnaise
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 20 g Butter or margarine
- 2 TABLESPOONS Sugar
- 4 Lachsfilets (ca. 125 g)
- 4 TABLESPOONS + a few squirts of lemon juice
- 1 TABLESPOON Olive oil
- 1/2 bunch Chervil
- 7-10 Tbsp pink berries and lemon slices
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Figure 02: possibly nasturtium flowers
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Put spinach and 100 ml water in a pot and heat up for about 15 minutes in a closed pot. Take out 1/3 spinach, drain well and chop coarsely. Add crème fraîche and mayonnaise to the chopped spinach and mash coarsely. Season with salt, pepper and a few drops of lemon juice. Fold in the rest of the spinach.
- 2
Keep warm. Drain and peel the potatoes. Heat the fat in a pan. Fry the potatoes until crispy. Sprinkle with sugar and caramelize. Wash the salmon carefully and dab dry. Sprinkle with 4 tablespoons of lemon juice and season with salt. Heat the oil in a pan. Fry the salmon on each side for about 3 minutes. Wash the chervil and shake dry. Pluck the leaves from the stems, except for a few for garnishing, and chop finely. Fold the chervil into the sauce.
- 3
Sprinkle with 4 tablespoons of lemon juice and season with salt. Heat the oil in a pan. Fry the salmon on each side for about 3 minutes. Wash the chervil and shake dry. Pluck the leaves from the stems, except for a few for garnishing, and chop finely. Fold the chervil into the sauce. Arrange fish, spinach and potatoes on plates. Garnish with pink berries, remaining chervil and lemon slices
- 4
Picture 02: Possibly garnish with nasturtium blossoms
Nutrition Facts
710 kcal
49 g
41 g
34 g
More Delicious Recipes
