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🍽️ Poached Salmon with Potatoes, Broccoli, and Cream Sauce

740 kcal · 30 min · 4 servings

Ingredients

• 800 g new potatoes
• salt
• 1 shallot
• 1 clove garlic
• 1 tbsp butter
• 200 ml vegetable broth
• 200 ml whipping cream
• 1 handful watercress
• pepper (from the mill)
• 1 dash lemon juice
• 750 g salmon fillet
• 200 ml dry white wine
• 1 bay leaf
• 1 tsp allspice berries
• 1 broccoli (approx. 500 g)

Instructions

1. 1. Thoroughly wash the potatoes and scrub them if necessary.
2. 2. Bring water to a boil, add salt, and cook the potatoes in it for about 20 minutes.
3. 3. Peel the shallot and the garlic.
4. 4. Dice the shallot and garlic finely.
5. 5. Heat butter in a pot.
6. 6. Sauté the onion mixture in the hot butter until translucent.
7. 7. Deglaze the mixture with the broth and the cream.
8. 8. Let the sauce simmer for about 10 minutes until it thickens slightly.
9. 9. Rinse the watercress under running water.
10. 10. Remove any coarse stems from the watercress.
11. 11. Spin the watercress dry.
12. 12. Chop the watercress roughly.
13. 13. Add the chopped watercress to the sauce.
14. 14. Puree the sauce until smooth.
15. 15. Let the sauce boil down a bit more if necessary.
16. 16. Add a little more broth if necessary.
17. 17. Season the sauce with salt to taste.
18. 18. Season the sauce with pepper to taste.
19. 19. Add a splash of lemon juice to the sauce.
20. 20. Bring 750 ml of water to a boil in a wide pot.
21. 21. Add the wine to the boiling water.
22. 22. Add the bay leaf to the water.
23. 23. Add the allspice to the water.
24. 24. Add the salmon to the hot water.
25. 25. Let the salmon poach for approx. 8 minutes over low heat until cooked through.
26. 26. Wash the broccoli.
27. 27. Remove the tough stems and leaves from the broccoli.
28. 28. Divide the broccoli into small florets.
29. 29. Fill a pot with water and bring it to a boil.
30. 30. Place a steamer insert over the boiling water.
31. 31. Place the broccoli in the steamer insert.
32. 32. Steam the broccoli for approx. 5 minutes until tender-crisp.
33. 33. Let the salmon drain well.
34. 34. Portion the salmon onto four plates.
35. 35. Drizzle the sauce over the salmon.
36. 36. Place the potatoes next to the salmon on the plate.
37. 37. Place the broccoli next to the salmon on the plate.

Nutrition per serving

• kcal: 740
• Protein: 48 g · Fett/Fat: 40 g · Carbs: 37 g