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🍽️ Potato Vegetable with Salmon

687 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-boiling potatoes
• salt
• 1 onion
• 1 clove garlic
• 2 carrots
• 150 g celeriac
• 0.5 leek stalk
• 1 tbsp butter
• 1 tbsp flour
• 200 ml vegetable broth
• 100 ml dry white wine
• 200 ml whipping cream
• 600 g salmon fillet (skinless)
• 1 tbsp vegetable oil
• salt
• pepper (from the mill)
• nutmeg
• 2 tbsp chive rings

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into bite-sized pieces.
3. 3. Boil the potato pieces in salted water for about 20 minutes until tender.
4. 4. Peel the onion, garlic, carrots, and celery.
5. 5. Dice the onion, garlic, carrots, and celery finely.
6. 6. Halve the leek lengthwise and wash it.
7. 7. Cut the leek into thin strips.
8. 8. Heat the butter in a pot.
9. 9. Add the diced vegetables and leek strips to the hot butter.
10. 10. Sauté the vegetables for 1 to 2 minutes.
11. 11. Stir the flour into the vegetables.
12. 12. Deglaze the mixture with the broth, wine, and cream.
13. 13. Let the sauce simmer gently for about 5 minutes.
14. 14. Rinse the salmon briefly and pat it dry.
15. 15. Cut the salmon into large cubes.
16. 16. Heat the oil in a non-stick pan.
17. 17. Fry the salmon cubes on all sides for 3 to 4 minutes until golden brown.
18. 18. Season the salmon with salt and pepper.
19. 19. Drain the potatoes.
20. 20. Add the potatoes to the vegetable pot.
21. 21. Season the vegetables with salt, pepper, and nutmeg.
22. 22. Divide the potato vegetable mixture among deep plates.
23. 23. Place the salmon cubes on top of the vegetables.
24. 24. Garnish the dish with chives and serve.

Nutrition per serving

• kcal: 687
• Protein: 37 g · Fett/Fat: 39 g · Carbs: 42 g