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🍽️ Wild Salmon with Herb-Mustard Topping and Fried Potatoes

751 kcal · 30 min · 4 servings

Ingredients

• 4 salmon fillets (180 g each)
• 1 tbsp lemon juice
• 2 tbsp coarse-grained medium-hot mustard
• 100 g soft butter
• 1 bunch mixed herbs (approx. 100 g e.g. basil, parsley, dill...)
• salt
• pepper (from the mill)
• 600 g waxy potatoes
• 4 onions
• 2 tbsp butter
• 2 tbsp pink peppercorns
• 0.5 tsp flour
• 3 tbsp clarified butter
• 100 g sour cream

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Drizzle lemon juice over the salmon fillets.
3. 3. Mix the mustard with the butter until smooth.
4. 4. Wash the herbs and shake them dry.
5. 5. Finely chop the herbs.
6. 6. Add the herbs, salt, and pepper to the mustard-butter mixture.
7. 7. Spread the herb-mustard mixture evenly over the salmon fillets.
8. 8. Wrap the fillets tightly in aluminum foil.
9. 9. Place the foil packets in the oven and bake for about 20 minutes.
10. 10. Open the aluminum foil in the last 5 minutes and briefly grill the fillets.
11. 11. Wash and peel the potatoes.
12. 12. Slice the potatoes.
13. 13. Boil the potato slices in salted boiling water for about 20 minutes.
14. 14. Drain the potatoes and let them drip dry.
15. 15. Peel the onions and cut them into strips.
16. 16. Heat butter in a frying pan.
17. 17. Fry the onion strips in the butter until golden brown.
18. 18. Add the peppercorns and fry them briefly.
19. 19. Dust the onions with flour and let the sauce thicken slightly.
20. 20. Fry the potatoes in hot clarified butter.
21. 21. Mix the fried potatoes with the onion mixture.
22. 22. Plate the salmon with the fried potatoes.
23. 23. Drizzle sour cream over the dish and serve.

Nutrition per serving

• kcal: 751
• Protein: 30 g · Fett/Fat: 57 g · Carbs: 29 g