Salmon with parsley potatoes

Name: Salmon with parsley potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g waxy potatoes; 7-10 Tbsp Salt; 8 Salmon fillets (approx. 100 g each); 7-10 Tbsp Pepper; 7-10 Tbsp juice of about 1 lemon; 2-3 TABLESPOONS Olive oil; 30 g Butter or margarine; 30 g Flour; 250 ml Milk; 250 ml Vegetable broth; 1 collar curly parsley; 7-10 Tbsp Lemon wedges

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g waxy potatoes
7-10 Tbsp Salt
8 Salmon fillets (approx. 100 g each)
7-10 Tbsp Pepper
7-10 Tbsp juice of about 1 lemon
2-3 TABLESPOONS Olive oil
30 g Butter or margarine
30 g Flour
250 ml Milk
250 ml Vegetable broth
1 collar curly parsley
7-10 Tbsp Lemon wedges

Directions

1
Peel and wash the potatoes and cook in boiling salted water for 20-25 minutes.
2
Wash the salmon and dab dry. Season with salt and pepper and sprinkle with lemon juice. Heat olive oil in a large pan. Fry the fish fillets in it first on the skin side for 4-5 minutes until crispy.
3
Turn the fish fillets and fry for another 3-4 minutes.
4
Meanwhile melt the fat in a pot. Stir in flour, sweat briefly. Add milk and broth bit by bit while stirring. Bring to the boil, simmer for about 6 minutes, remove from the heat. Wash parsley, shake dry, pluck leaves and chop finely.
5
Stir the parsley into the sauce, season to taste with salt, pepper and lemon juice. Drain the potatoes and arrange with 2 salmon fillets, sauce and lemon wedges.