Salmon with herb sauce and beans
easy
50 mins
50 mins
Ingredients
- 750 g baby potatoes
- 600 g green beans
- 1 washer Toast
- 600 g Salmon fillet
- 7-10 Tbsp Butter
- 2 TABLESPOONS lemon juice, salt
- 7-10 Tbsp Pepper
- 2 tablespoons (approx. 20 g) Butter
- 1 medium onion
- 1/2 bunch Savory
- 2 TABLESPOONS Oil
- 1 collar Parsley
- 1/2 bunch Dill
- 1 TABLESPOON Horseradish (a. d. glass)
- 5 tablespoons (50 ml) Milk
- 5-6 tablespoons (approx. 200 g) light salad cream
- 7-10 Tbsp Dill and lemon
- 7-10 Tbsp parchment paper
Directions
- 1
Wash the potatoes. Cook in water for 15-20 minutes. Quench, peel and let cool. Clean, wash and chop the beans. Crumble bread finely
- 2
Wash the salmon and pat dry with kitchen paper. If necessary, line a gratin dish with parchment paper, spread with butter or just grease the dish. Sprinkle salmon with lemon juice. Season with salt and pepper. Place in the form. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 20 minutes. After about 10 minutes, spread bread crumbs and 1 tbsp. butter in flakes on the salmon
- 3
Peel and finely chop the onion. Fry in 1 tbsp. hot butter. Add the beans, sauté briefly. Season with salt. Add 1/4 l water, bring to the boil. Wash and add the savory. Cover and cook over low heat for about 15 minutes.
- 4
In the meantime heat oil in a pan. Fry the potatoes in it until golden brown all around and season with salt
- 5
Wash the herbs, shake well dry and pluck from the stems. Puree the herbs, horseradish, milk and salad cream together
- 6
Arrange salmon, beans and roast potatoes. Add some herb sauce. Remaining herb sauce extra is enough. Garnish with dill and lemon if desired.
Nutrition Facts
710 kcal
43 g
41 g
38 g
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