Salmon with mustard crust and rosemary potatoes

Name: Salmon with mustard crust and rosemary potatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 g frozen peas; 2 small red pepper; 800 g Potatoes; 3-4 Stem(s) Rosemary; 15 g Herb Butter; 150 ml Vegetable broth; 8 piece(s) Triggered Kassel steaks (from the back); 2 TABLESPOONS Oil; 2 TABLESPOONS coarse mustard; 3 TABLESPOONS medium hot mustard; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

100 g frozen peas
2 small red pepper
800 g Potatoes
3-4 Stem(s) Rosemary
15 g Herb Butter
150 ml Vegetable broth
8 piece(s) Triggered Kassel steaks (from the back)
2 TABLESPOONS Oil
2 TABLESPOONS coarse mustard
3 TABLESPOONS medium hot mustard
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Put the peas in a bowl and defrost. Quarter the peppers, clean and wash them. Cut the paprika quarters into strips. Wash, peel and slice the potatoes. Wash rosemary, shake dry and pluck the needles from 1 sprig.
2
Put the potatoes, herb butter, stock and rosemary in a saucepan, cover and simmer for about 10 minutes. Add peas and peppers after about 7 minutes. Dab the smoked pork dry. Heat oil in 2 pans.
3
Sauté the cured pork on both sides. Remove and place on a baking tray. Mix both types of mustard and breadcrumbs. Brush the pork loin with the mixture and gratinate under the hot grill of the oven for 3-4 minutes.
4
If there is still too much liquid in the pot with the vegetables, remove the lid and let it boil down for a few minutes. Season vegetables with pepper and possibly a little salt. Arrange the meat on the vegetables and garnish with rosemary.