Crispy Salmon with Mashed Peas and Potatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), floury boilin
- 500 ml broth
- 400 g peas (frozen)
- 1 bunch cress
- 300 g yourt (10% fat)
- 2 teaspoons mustard, medium hot
- 1 pinch (s) pepper
- 4 salmon fillet (s) (about 120 g each)
- 2 tablespoon lemon juice
- 1 teaspoon, leveled salt
- 2 tablespoon flour
- 1 egg (s)
- 40 g sunflower seeds
- 30 g breadcrumbs
- 2 tablespoon margarine, semi-fat
- 50 ml milk, hot
- 1 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes and cook in the broth for 20 minutes. After 10 minutes of cooking, add the peas.
- For the dip, cut the cress from the bed. Mix with yogurt and mustard and season with pepper.
- Wash the salmon, pat dry, sour with the lemon, add a little salt and dust with flour. Whisk the egg. Roughly chop the sunflower seeds and mix with breadcrumbs.
- Turn the salmon first in the egg and then in the breadcrumbs mixture. Then fry the salmon in 1 tablespoon of heated margarine on both sides and cook in the preheated oven at 160 ° C for 10 minutes.
- Drain the potatoes and peas, add the milk and the remaining margarine, roughly mash and season with pepper and nutmeg. Arrange and serve the salmon, mashed potatoes and dip.
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