Salmon fillet with rosemary, potatoes and cream sauce

Ingredients for 2 servings:

• 2 salmon fillets
• 2 tsp, heaped vegetable broth, instant
• n. B. water
• 1 pack of cream
• 4 large potatoes
• 1 handful of chives
• 1 pinch(s) rosemary
• Salt and pepper, colorful
• 1 lemon(s)
• n. B. Flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a quick, delicious fish dish for 2 people for under 10 euros

Boil the potatoes. Meanwhile, rub the salmon fillets with lemon juice and heat the butter in a pan. Add the salmon fillets to the pan and sear briefly (about 2 minutes). Season each side of the fillet with rosemary, salt, and pepper, and continue searing until the fish is golden brown. For the sauce, combine the vegetable stock with the water and bring to a boil. Then add the cream and flour, stirring well to prevent the flour from clumping. Add chives as desired, stirring occasionally. The potatoes should be done by now. Drain the potatoes and arrange them on a plate. Add the salmon fillet and pour the sauce over them.