Salmon with herb crust

Name: Salmon with herb crust
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g peeled potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 stem(s) Parsley; 1-2 stem(s) Dill; 1 TEASPOON grainy mustard; 200 g cleaned leek (leek); 1 knife tip Vegetable broth; 100 g Salmon fillet; 7-10 Tbsp Lemon juice; 1 tsp (5 g) Oil; 100 ml low-fat milk; 7-10 Tbsp vegetable binder

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g peeled potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 stem(s) Parsley
1-2 stem(s) Dill
1 TEASPOON grainy mustard
200 g cleaned leek (leek)
1 knife tip Vegetable broth
100 g Salmon fillet
7-10 Tbsp Lemon juice
1 tsp (5 g) Oil
100 ml low-fat milk
7-10 Tbsp vegetable binder

Directions

1
Wash the potatoes and cook covered in salted water for about 20 minutes
2
Wash parsley and dill, chop finely and mix with mustard. Wash the leek and cut into rings. Cook in 75 ml boiling water covered with broth for about 5 minutes
3
Wash the salmon, dab dry, salt and sprinkle with lemon juice. Heat the oil in a coated pan. Fry the salmon for 3-4 minutes on each side. Spread with herb mustard after turning
4
Pour milk to the leek. Bring to the boil again and thicken slightly. Season to taste with salt and pepper. Drain the potatoes and arrange everything