Salmon skewers with lemon sauce & potato snails

Ingredients

Directions

1. 1

   Peel the potatoes, wash and cook for about 20 minutes, drain. Press through a potato press. Let them cool down

2. 2

   Clean and wash the spinach. Peel and finely chop the garlic and onions. Garlic and

3. 3

   Sauté 2/3 onions in 1 tsp. hot oil. Steam spinach briefly. Season with salt, pepper and nutmeg. Let cool off

4. 4

   Fish wash, dice. Sprinkle with 2 tablespoons of lemon juice. Put on skewers

5. 5

   Knead potatoes, 3 egg yolks, 150 g flour, salt and nutmeg until smooth. Roll out rectangularly (approx. 30 x 35 cm) on a little flour. Squeeze the spinach well and chop it coarsely. On the potato dough

6. 6

   and leave a 2 cm wide edge free. Roll up and cut into 12 slices

7. 7

   Fry the potato snails in 2 tablespoons of hot oil in portions on each side for about 2 minutes. Keep warm

8. 8

   Meanwhile, fry the rest of the onions in hot butter until transparent. Sprinkle with 1 tbsp. flour and sauté. Stir in 400 ml water, cream and stock, bring to the boil. Season to taste with salt, pepper, sugar and the rest of the lemon juice. Whisk 1 egg yolk and stir into the hot sauce (do not boil any more!). Keep warm

9. 9

   Fry the salmon skewers in 1 tablespoon of hot oil all around for 4-6 minutes. Season with salt and pepper. Arrange everything

10. 10

    Drink: cool white wine, e.g. semi-dry Riesling