John Myers
Contents
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Ingredients
- 1 large Onion
- 1 Clove of garlic
- 40 g Butter
- 1 Organic lemon
- 500 g Salmon fillet
- Salt, pepper, nutmeg
- 1 tbsp Flour
- 250 ml Milk
- 1 tsp Vegetable broth
- 5 tbsp Whipped cream
- 600 g Frozen spinach leaves
Instructions
- Peel and finely dice the onion and garlic. Sauté the garlic and 2/3 of the onion in 1 teaspoon of butter. Add the unfrosted spinach leaves. Cover and defrost over low heat for approx. 15 minutes and heat.
- Wash the lemon, dry it. Finely rub the peel, squeeze out the juice. Wash salmon, pat dry, cut into 8-12 strips. With 1-2 tbsp. Fry the butter in a pan for about 2-3 minutes. Season with salt and pepper, keep warm.
- 1 Tbsp butter in the frying fat and add the remaining onion. Briefly sweat the flour in it with 1/4 l water, milk and broth. Bring to the boil and simmer for about 5 minutes. Stir in the cream and bowl. Season to taste with saz, pepper and about 2 tablespoons of lemon juice.
- Season the spinach with salt, pepper and nutmeg. Serve with salmon and lemon sauce and, if you like, serve rice with it.
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 3.6gProtein: 12.1gFat: 13.6g
