80 g butter
330 ml milk
2 sprig parsley
3 pinch pepper (ground)
450 g potatoes (floury)
2 tbsp rapeseed oil
3 pinch sea salt
2 piece spring onions
40 g wheat flour (type 405)
2 piece wild salmon fillet
Peel the potatoes, put them in a pan of salted water and bring to the boil.
Wash the spring onions and cut them into thin rings. Add them to the milk and bring to the boil.
Drain the potatoes, mash them with the spring onion mixture and butter.
Season with salt and pepper and keep warm until ready to serve.
Ingredients
450 g potatoes (floury), 2 piece spring onions, 80 ml milk, 40 g butter, 1 pinch sea salt, 1 pinch pepper (ground)
Wash the parsley, shake it dry and finely chop it.
Melt the butter in a pan over a medium heat. Sprinkle with flour and sauté for 2 minutes, stirring constantly, until the mixture is smooth and creamy.
Gradually stir in the milk over a low heat, bring to the boil and simmer for 5 minutes.
Season with salt and pepper and stir in the parsley.
Ingredients
2 sprig parsley, 40 g butter, 40 g wheat flour (type 405), 250 ml milk, 1 pinch sea salt, 1 pinch pepper (ground)
Pat the salmon fillets dry, season with salt and pepper.
Heat the oil in a frying pan and swirl it around. Place the salmon skin-side-down in the pan and fry for approx. 5 minutes over a medium heat. Turn over and fry for another 3 minutes.
Ingredients
2 piece wild salmon fillet, 1 pinch sea salt, 1 pinch pepper (ground), 2 tbsp rapeseed oil
Arrange the salmon fillet on a bed of parsley sauce and serve with the mashed potatoes.
1035.5
64.90 g
58.64 g
61.00 g
