Salmon with mustard crust & bouillon potatoes

Name: Salmon with mustard crust & bouillon potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 red peppers; 800 g Potatoes; 2 Branches of rosemary; 2 TABLESPOONS Herb Butter; 2 TEASPOONS Vegetable broth (instant); 100 g frozen peas; 800 g Salmon fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 TABLESPOONS coarse mustard; 3 TABLESPOONS medium hot mustard; 2 TABLESPOONS Breadcrumbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 red peppers
800 g Potatoes
2 Branches of rosemary
2 TABLESPOONS Herb Butter
2 TEASPOONS Vegetable broth (instant)
100 g frozen peas
800 g Salmon fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 TABLESPOONS coarse mustard
3 TABLESPOONS medium hot mustard
2 TABLESPOONS Breadcrumbs

Directions

1
For the bouillon potatoes, clean, wash and cut the peppers into strips. Peel, wash and slice the potatoes. Wash the rosemary, shake dry and pluck the needles.
2
Place the potatoes, rosemary, herb butter, stock and 150 ml water in a wide saucepan. Bring to the boil and simmer covered for about 20 minutes. Add peas and peppers after about 15 minutes and cook.
3
For the salmon, wash the fish, dab dry and cut into about 8 pieces. Season with salt and pepper. Heat oil in a pan. Brown the salmon on each side. Take it out and put it on a baking tray.
4
Mix the whole mustard and breadcrumbs. Spread the salmon with the mixture and gratinate under the preheated grill of the oven for 3-4 minutes.
5
Season the potatoes and vegetables with salt and pepper. Arrange everything.