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Salmon and potatoes with rosemary cream sauce

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Ingredients for 2 servings:

  • 10 small potatoes, waxy
  • 2 salmon fillets
  • some butter
  • 1 small jar pineapple juice or orange juice
  • ½ cup cream
  • some milk
  • Rosemary, powder
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

without alcohol, cooked with juice

Boil the potatoes, dice them finely, and set them aside uncovered so the surface can dry out a little so they don’t absorb too much of the sauce later. Briefly fry the salmon fillets on both sides in a little butter. Deglaze with the juices and sauté until cooked through. Remove the salmon and set them aside. Pour the cream and a little milk into the stock, add plenty of rosemary, and a pinch of salt. Bring the sauce to a boil briefly. Add the fish and potatoes and serve with a little pepper on top of the fish.

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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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