Boiled potatoes with salmon fillet and mangetout

Name: Boiled potatoes with salmon fillet and mangetout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Sweet peas; 600 g small, waxy potatoes; 25 g Butter or margarine; 25 g + 2 tablespoons flour; 300 ml Vegetable broth; 200 ml Milk; 75 g grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp sugar to taste + 2 tablespoons; 600 g Salmon fillet without skin; 2 TABLESPOONS Oil; 4 Stem(s) Dill

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Sweet peas
600 g small, waxy potatoes
25 g Butter or margarine
25 g + 2 tablespoons flour
300 ml Vegetable broth
200 ml Milk
75 g grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp sugar to taste + 2 tablespoons
600 g Salmon fillet without skin
2 TABLESPOONS Oil
4 Stem(s) Dill

Directions

1
Wash and clean the sugar snap peas. Wash the potatoes and cook in plenty of boiling water for about 20 minutes
2
Heat the fat in a saucepan, dust with 25 g flour, sauté, gradually deglaze with stock and milk while stirring continuously, bring to the boil. Stir in mustard. Season to taste with salt, pepper and sugar. Keep warm
3
Cut salmon fillet into 4 equal portions, season with salt. Turn salmon fillets in 2 tablespoons of flour and lightly tap off excess flour. Heat the oil in a large frying pan and fry the salmon fillets for about 7 minutes at medium heat, turning them over.
4
Caramelise 2 tablespoons of sugar in a pan, add sugar snap peas and deglaze with 75 ml water. Simmer for about 5 minutes, season with salt and pepper
5
Drain the potatoes, rinse and peel while still hot. Wash the dill, shake dry and chop, except for 4 tips for garnishing. Arrange sugar snap peas with salmon and potatoes, sprinkle with dill and garnish. Add mustard sauce