salmon fillet

Ingredients for 2 servings:

• 2 salmon fillets
• 200 g sour cream
• 2 onions
• 70 ml milk
• salt and pepper
• Herbs, frozen (8 herbs)
• 2 tbsp olive oil
• 150 g frozen vegetables (buttered vegetables)
• 6 potatoes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Salmon fillet in 8-herb sauce with buttered vegetables and potatoes

Peel and shape 6 small potatoes and boil them in salted water for 15-20 minutes. Bring the buttered vegetables to a boil with around 75ml of water, then simmer on low heat for around 8 minutes. Meanwhile, finely dice the two onions and sweat them until translucent. Then dice the two salmon fillets and fry them briefly. The onion cubes can stick to the fish; this will make it look nice when served. After around 3 minutes, add the sour cream and milk and mix. Season to taste with the herbs, salt and pepper and simmer for 4-7 minutes. Arrange on a large white plate and you’re done. Tip: put some buttered vegetables in the middle of the plate, top with 3-4 small fillet cubes. Place the turned potatoes in the gaps. Now distribute your sauce decoratively, never all at once(!), garnish with herbs and you’re done. As a corresponding drink: Chianti Classico 2002.