Filled salmon pockets

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 200 g Broccoli
  • 1 Egg
  • 2 TEASPOONS Whipped cream
  • 1 1/2 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Juice of 2 lemons
  • 12 baby potatoes
  • 7-10 Tbsp (about 600 g)
  • 2 Spring onions
  • 4 Salmon fillets (approx. 100 g each)
  • 1 TABLESPOON sauce thickener
  • 1/2 bunch Dill
  • 7-10 Tbsp Lemon wedges and dill

Directions

  1. 1

    For the filling, clean, wash and chop the broccoli, cover and stew in 200 ml of boiling water for 12 minutes. Then puree with the cutting stick. Stir in egg, 1 teaspoon of cream, breadcrumbs, salt, pepper and a teaspoon of lemon juice.

  2. 2

    In the meantime, wash and peel the potatoes and cook them for about 20 minutes. Clean and wash spring onions, cut into long strips and blanch in potato water for 1 minute. Take them out and quench. Cut the fillets lengthwise in the middle, spread the filling in and wrap leek strips around it, salt.

  3. 3

    Heat lemon juice and 200 ml water in a frying pan, cover and cook the fish for about 10 minutes. Remove and keep warm. Stir in remaining cream, bring to the boil again and thicken with sauce thickener.

  4. 4

    Meanwhile wash the dill, dab dry and cut finely. Drain the potatoes and sprinkle with dill. Serve on preheated plates with lemon wedges and dill garnish.

Categories & Tags

MiscellaneousDietexotic