Sweet potato and salmon ragout with cauliflower

Ingredients for 4 servings:

• 4 salmon fillets
• 500 g sweet potatoes
• 1 cauliflower
• ½ lemon(s), juice
• 2 tbsp sunflower oil
• 40 g butter
• 40 g flour
• 170 ml vegetable stock
• 75 ml orange juice
• 250 ml milk
• salt and pepper
• Sugar
• nutmeg
• dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

delicious, meatless, rather sweet

Cooking time is approximately 30 minutes. First, peel the sweet potatoes, dice them, and cook them in salted water for 15 minutes. After 5 minutes, add the cauliflower, which has been cut into florets, and cook until tender. Drain the vegetables. Cut the salmon fillets into bite-sized pieces and drizzle with about 2 tablespoons of the lemon juice. Season with salt and pepper and fry them in the heated oil. For the sauce, heat the butter, stir in the flour, and sweat briefly. Stir in the stock, milk, and orange juice. Bring everything to a boil and simmer for about five minutes, being careful not to let it boil over. Season the roux to taste with the spices, sugar, and remaining lemon juice. Finally, mix the vegetables, salmon, and sauce together and serve.