Leek and bechamel vegetables with roasted salmon
- 800 g potatoes
- 60 g butter or margarine
- 60 g flour
- 600 g Leeks
- Salt
- 500 ml Milk
- 1-2 tablespoons grated fresh horseradish
-
pepper - 600 g Salmon fillet
- 1 EL clarified butter
- 2 EL lemon juice
- 3 stem (s) Dill
- Lemon wedges and dill
45 minutes
easy
- 1.
- Wash the potatoes thoroughly. Cook in boiling water for about 20 minutes. Clean, wash and slice the leek. Cook in lightly salted water for about 5 minutes. Pour off the cooking water and collect it.
- 2.
- Melt the fat in a saucepan. Stir in flour and sauté briefly. 1/2 literGradually pour in the vegetable water and milk while stirring. Bring to the boil, cook for 1-2 minutes and season with horseradish, salt and pepper.
- 3.
- Drain the potatoes, rinse, peel and cut into slices. Add the potatoes and leek to the sauce. Season again with salt and pepper. Wash salmon, pat dry, cut into 4 equal pieces. Season with salt, pepper and lemon juice.
- 4.
- Heat the clarified butter in a pan and fry the salmon for about 5 minutes on each side. Wash, pat dry and cut the dill. Arrange the salmon and béchamel potatoes on plates. Sprinkle with dill and garnish with lemon wedges and dill flags.
1 person approx.:
- 710 kcal
- 2980 kJ
- 42 g protein
- 38 g fat
- 49 g carbohydrates
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