John Myers
Contents
show
Ingredients
- 450 g Potatoes, peeled
- 200 g Peas frozen
- Freshly grated nutmeg
- Salt
- Ground white pepper
- 1 piece Cress (garden cress)
- 1 piece Lemon organic
- 120 g Butter
- 80 ml Milk
- 440 g Skinless salmon fillet
- 8 Boil pieces of potatoes in salted water Pancetta belly bacon slices
Instructions
- Cook the potatoes in salted water until cooked. For the last three minutes, add the peas to the boil. In the meantime, portion the salmon, season with salt and pepper and wrap each with four slices of bacon. Place on a baking sheet lined with baking paper. Froth 50 grams of butter, stir in the lemon and cress and add a little salt. Keep warm. Cook the salmon in a preheated oven (top / bottom heat 220 degrees) for 8 minutes.
- Drain and mash the potatoes, pour in the hot milk and add the remaining butter. Season with salt and nutmeg.
- Place the mashed potatoes and peas on preheated plates, arrange the salmon on top and top with the lemon butter.
Nutrition
Serving: 100gCalories: 265kcalCarbohydrates: 0.7gProtein: 14.3gFat: 23g
