Salmon skewers with lemon sauce & potato snails
easy
90 mins
90 mins
Ingredients
- 1 kg mealy
- 1 kg leaf spinach
- 2 Garlic cloves
- 2 Onions
- 1 TEASPOON + 3 tablespoons oil
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp nutmeg, sugar
- 600-800 g Salmon fillet
- 7-10 Tbsp Juice of 1 lemon
- 4 Egg yolk (Gr. M)
- 150 g + Plus a little plus one. Tbsp. flour
- 1 TABLESPOON Butter
- 100 g Whipped cream
- 1 go. Tsp vegetable broth
- 4-6 Metal or wooden skewers
Directions
- 1
Peel the potatoes, wash and cook for about 20 minutes, drain. Press through a potato press. Let them cool down
- 2
Clean and wash the spinach. Peel and finely chop the garlic and onions. Garlic and
- 3
Sauté 2/3 onions in 1 tsp. hot oil. Steam spinach briefly. Season with salt, pepper and nutmeg. Let cool off
- 4
Fish wash, dice. Sprinkle with 2 tablespoons of lemon juice. Put on skewers
- 5
Knead potatoes, 3 egg yolks, 150 g flour, salt and nutmeg until smooth. Roll out rectangularly (approx. 30 x 35 cm) on a little flour. Squeeze the spinach well and chop it coarsely. On the potato dough
- 6
and leave a 2 cm wide edge free. Roll up and cut into 12 slices
- 7
Fry the potato snails in 2 tablespoons of hot oil in portions on each side for about 2 minutes. Keep warm
- 8
Meanwhile, fry the rest of the onions in hot butter until transparent. Sprinkle with 1 tbsp. flour and sauté. Stir in 400 ml water, cream and stock, bring to the boil. Season to taste with salt, pepper, sugar and the rest of the lemon juice. Whisk 1 egg yolk and stir into the hot sauce (do not boil any more!). Keep warm
- 9
Fry the salmon skewers in 1 tablespoon of hot oil all around for 4-6 minutes. Season with salt and pepper. Arrange everything
- 10
Drink: cool white wine, e.g. semi-dry Riesling
Nutrition Facts
880 kcal
63 g
46 g
47 g
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