Summary

Ingredients

• 4 large potatoes, waxy
• 800 g salmon fillet (s), cut into 8 slices
• 60 g herb butter
• 4 spring onions, finely sliced
• 400 g mushrooms, small, quartered
• 200 ml cream
• 200 ml milk
• salt
• pepper
• 3 tablespoon parsley, smooth

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Instructions

1. Peel and halve the potatoes and cook for 20 minutes. Cut into 1 cm thick slices and use them to line a greased baking dish. Spread the salmon fillet pieces on top.
2. Drain the herb butter in a pan, sauté the spring onions and briefly fry the mushrooms. Deglaze with cream and milk, season with plenty of salt and pepper, stir in the chopped parsley and spoon the whole thing over the fish and potatoes.
3. Bake in the oven preheated to 200 ° C for 30 minutes.