John Myers
Contents
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Ingredients
- 800 g Salmon fillet
- 1 bunch Freshly chopped chives
- 1 bunch Chopped dill
- 1 Fresh onion
- 3 Paprika
- 400 g Potatoes
- 1 cup Crème fraîche with herbs
- 1 Egg
- Salt
- Black pepper from the mill
- 40 g Butter
- 100 ml Vegetable broth
- 100 ml White wine
- 1 Fennel fresh
Instructions
- Rinse the salmon fillet under cold running water and pat dry. Preheat the oven. Rinse the chives and dill and pat dry. Cut the chives into rolls. Cut the dill into small pieces. Peel and dice the onion. Clean, wash and cut the peppers into bite-sized pieces. Clean the fennel and cut into strips.
- Peel, wash, grate the potatoes, knead with chives, dill, creme fraiche and egg. Season with salt and pepper. Heat the butter in an ovenproof dish. Sauté onion cubes and paprika and fennel in it. Pour in the broth and wine. Season with salt and pepper.
- Brush the salmon fillet with the potato mixture on one side and place on top of the steamed vegetables. Put the tin on the wire rack in the preheated oven. (Circulating air around 160 degrees) (Cooking time 30 minutes) Bon appetit !!
Nutrition
Serving: 100gCalories: 142kcalCarbohydrates: 4.4gProtein: 11.3gFat: 8.3g
