in Recipes

Fish and potato pan with dill sauce

updated

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Ingredients for 4 servings:

  • 600 g salmon
  • 600 g potatoes, waxy
  • 1 cup vegetable broth or chicken broth (approx. 200 – 250 ml)
  • ½ onion(s)
  • 20 g sunflower oil
  • 200 g cream
  • salt and pepper
  • dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple and delicious

Peel, wash, and dice the potatoes, then boil them in salted water until tender. Peel the onion, cut it into small rings, and sauté it in oil in a deep pan. When the onion rings are half cooked, add the fish and fry for a few minutes on both sides. Then deglaze with the stock. Add the cream, season with salt, pepper, and dill, add the potatoes to the pan, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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