Fried salmon on parsley mashed potatoes and leek vegetables

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 30 g butter
• e.g. milk
• nutmeg
• Parsley, fresh (also frozen)
• 4 salmon fillets
• Vegetable fat with butter flavor
• 1 garlic clove(s), peeled
• 1 sprig of thyme
• 2 leeks
• 2 stock cubes
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

simple, fast

Peel the potatoes and then rinse with cold tap water. Cut into large chunks and cook in boiling, salted water for 25 minutes. Meanwhile, slice the leek into strips. Dissolve the stock cubes in boiling water, then cook the leek for longer or shorter, depending on your taste. Drain the potatoes when cooked and let them steam with the lid open until dry. Add the butter and mash with a masher or fork. Add milk a little at a time, as desired. The more milk, the creamier it will be. Season to taste with salt and pepper and gently add nutmeg. Add a little parsley. Drain the cooked leek. Heat some butter-flavored vegetable oil in a pan and add a peeled garlic clove and a sprig of thyme. Fry the salted and peppered fish, skin-on first. When half of the salmon is cooked around the edges (the orange-pink color of the salmon will turn whitish pink), turn the fish over and wait until it’s completely cooked. Now place some of the purée and vegetables on a plate and top with a salmon fillet. Tip: You can also use green asparagus or broccoli as a side dish.