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Salmon Fillet in Herb Sauce with Carrot, Sugar Snap Peas and Vegetables and Carrot and Potato Mash

5 from 8 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Salmon fillet in herb sauce:

  • 250 g 1 pack of frozen salmon fillet without skin / 2 pieces of 125 g
  • 2 tbsp Lemon juice
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 200 ml Milk
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 powerful splash Lemon
  • 1 Cup Finely chopped herbs *)

Carrots and snow peas vegetables:

  • 100 g Carrot blossoms cleaned / scraped
  • 100 g Sugar snap peas cleaned
  • 200 ml Vegetable broth (1 teaspoon instant broth)
  • 1 tsp Salt
  • 1 big pinch Coarse sea salt from the mill
  • 1 big pinch Colorful pepper from the mill

Carrot and potato mash:

  • 70 g Carrots cleaned
  • 230 g Peeled potatoes
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 2 tbsp Milk
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg

Serve:

  • 2 Discs Lemon

Instructions
 

Salmon fillet in herb sauce:

  • Let the salmon fillet thaw in time, wash, pat dry with kitchen paper and sprinkle with lemon juice (2 tbsp). Melt butter (1 tbsp) in a saucepan, dust / stir in flour (1 tbsp) (stoved) and deglaze / pour in the milk (200 ml). Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and lemon juice (1 big pinch). Add the salmon fillets, cover with the sauce and cook for about 10 - 12 minutes at a low temperature. *) Parsley, maggi (lovage), rosemary and basil

Carrots and snow peas vegetables:

  • Clean / remove the threads of the snow peas, cut in half at an angle, wash and drain well. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossoms (approx. 4 - 5 mm thick) with the knife. Simmer carrot blossoms with the snow peas in vegetable stock (200 ml) with salt (1 teaspoon) for about 10 minutes, drain through a kitchen sieve and return to the hot pot. Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).

Carrot and potato mash:

  • Peel the carrots and potatoes, cook in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve, return to the hot pot, add milk (2 teaspoons), coarse sea salt from the mill ( 2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) add / season and work through / pound well with the potato masher.

Serve:

  • Serve the salmon fillet in a herb sauce with carrot, sugar snap peas and vegetables and carrot and potato mash, each covered with a lemon wedge.
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Written by John Myers

Professional Chef with 25 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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