Triplets with roasted salmon

Name: Triplets with roasted salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g small potatoes in the skin, e.g. triplets; 200 g green beans; 7-10 Tbsp Salt; 1 small fennel bulb; 50 g cherry tomatoes; 1 Shallot; 1/2 TEASPOON Mustard; 4 TABLESPOONS White wine vinegar; 1/2 TEASPOON Honey; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 5 stalks of chives; 2 stem(s) Dill; 250 g Edible quark (20 % fat); 7-10 Tbsp Lemon juice; 7-10 Tbsp Sugar; 1 TABLESPOON Fennel seed; 1 TEASPOON colourful peppercorns; 600 g Salmon fillet without skin; 2 TABLESPOONS Butter

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g small potatoes in the skin, e.g. triplets
200 g green beans
7-10 Tbsp Salt
1 small fennel bulb
50 g cherry tomatoes
1 Shallot
1/2 TEASPOON Mustard
4 TABLESPOONS White wine vinegar
1/2 TEASPOON Honey
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
5 stalks of chives
2 stem(s) Dill
250 g Edible quark (20 % fat)
7-10 Tbsp Lemon juice
7-10 Tbsp Sugar
1 TABLESPOON Fennel seed
1 TEASPOON colourful peppercorns
600 g Salmon fillet without skin
2 TABLESPOONS Butter

Directions

1
Cook the potatoes in boiling water for about 20 minutes. Clean and wash the beans and boil them in salted water for about 8 minutes. Wash and clean the fennel and slice it into thin slices. Wash and halve the tomatoes.
2
Peel and finely dice the shallot. Mix shallot, mustard, vinegar and honey. Add 3 tablespoons of oil and season to taste with salt and pepper.
3
Drain the beans and rinse under cold water. First cut the beans in half crosswise, then lengthwise. Wash the chives, shake dry and cut the stalks into small rolls. Mix the beans, fennel, tomatoes, approx. 1/3 of the chive rolls and vinaigrette and season to taste again.
4
Wash the dill, shake dry, pluck flags from the stalks and cut into small pieces. Mix quark, chives, except for a little bit for garnishing, and dill and season to taste with salt, pepper, lemon juice and a little sugar.
5
Drain the potatoes, rinse briefly in cold water and peel. Depending on the size, cut the potatoes in half if necessary.
6
Roast the fennel seeds and peppercorns in a pan without fat for 1-2 minutes. Take them out and crush them roughly in a mortar. Wash salmon, dab dry and cut into 8 slices. Season fish with salt and lemon juice, then rub the surface with the spices.
7
Heat 1 tablespoon of oil in a large coated frying pan. Fry the salmon slices all around for 4-5 minutes at medium heat. Heat the butter in a pan and fry the potatoes for about 5 minutes while turning.
8
Season with salt. Arrange fish, potatoes, salad and quark dip, sprinkle dip with chives.