Salmon Fillet with Buttered Vegetables and Triplets
Prep Time30 minutesmins
Total Time30 minutesmins
Servings: 2people
Ingredients
250g1 package frozen salmon fillet / 2 servings of 125 g
1tbspSunflower oil
2big pinchesCoarse sea salt from the mill
300g1 pack of frozen butter vegetables
5tbspWater
4tbspPlucked parsley
300gPotatoes (triplets) / 8 pieces
1tspSalt
1tspGround turmeric
1tspWhole caraway seeds
2DiscsLemon
2pieceBasil tips
Instructions
Let the salmon fillets thaw briefly, fry in a pan with sunflower oil (1 tbsp) on both sides for 3 - 4 minutes with a lid and season with coarse sea salt from the mill (2 big pinches). Danger. Do not fry too long, otherwise the salmon will be very dry! Put the frozen butter vegetables in a saucepan with water (5 tbsp), bring to the boil and simmer at medium temperature for about 6 - 8 minutes. Stir every now and then. Finally stir in the plucked parsley. Peel and wash triplets (small, waxy potatoes) in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) and cook for about 20 minutes and drain through a kitchen sieve topped with a lemon wedge and garnished with a basil tip, serve.