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🍽️ Steamed salmon in leek pouches with potatoes

541 kcal · 30 min · 4 servings

Ingredients

• 500 small potatoes (waxy)
• salt
• 2 stalks leek
• 500 g salmon fillet (skinless)
• 2 tbsp lemon juice
• pepper (from the mill)
• 6 lemon fillets
• 4 tbsp butter
• 0.5 bunch parsley
• 2 garlic cloves
• 6 tbsp mascarpone
• 50 ml vegetable broth (instant)
• 300 g cherry tomatoes

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in boiling salted water.
3. 3. Cook the potatoes for about 20 minutes until tender.
4. 4. Clean the leeks and wash them.
5. 5. Cut the leeks lengthwise into strips 2 to 3 centimeters wide.
6. 6. Blanch the leek strips for 1 to 2 minutes in boiling salted water.
7. 7. Drain the leek and shock it with cold water.
8. 8. Let the leek drain well.
9. 9. Divide the salmon fillet into 8 equal pieces.
10. 10. Drizzle the salmon pieces with lemon juice.
11. 11. Season the salmon with salt and pepper.
12. 12. Wrap each piece of salmon in 1 to 2 leek strips.
13. 13. Tuck one lemon fillet into each pouch.
14. 14. Tie the leek pouches securely.
15. 15. Twist the ends of the leek strips.
16. 16. Preheat the oven to 200 degrees.
17. 17. Place the butter in a baking dish.
18. 18. Place the salmon pouches in the dish.
19. 19. Place the dish on the second rack from the bottom.
20. 20. Steam the salmon in the oven for about 12 minutes.
21. 21. Wash the parsley and shake it dry.
22. 22. Peel the garlic.
23. 23. Chop the garlic finely.
24. 24. Puree the garlic with the parsley, mascarpone, and vegetable broth.
25. 25. Mix the sauce until smooth.
26. 26. Season the sauce with salt and pepper.
27. 27. Wash the cherry tomatoes.
28. 28. Quarter the cherry tomatoes.
29. 29. Seed the tomato quarters.
30. 30. Plate the salmon pouches.
31. 31. Add the potatoes.
32. 32. Pour the parsley sauce over them.
33. 33. Distribute the tomatoes on the plate.
34. 34. Serve the dish.

Nutrition per serving

• kcal: 541
• Protein: 37 g · Fett/Fat: 28 g · Carbs: 34 g