Salmon and Potatoes with Rosemary Cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 small potatoes, waxy
- 2 salmon fillet (s)
- some butter
- 1 small Glass pineapple juice, or orange juice
- 0.5 ½ cup cream
- some Milk
- Rosemary, powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, chop them into small cubes and set aside openly so that the surface can dry out a little so that the potatoes don`t soak up the sauce later.
- Fry the salmon fillets briefly on both sides in a little butter. Deglaze with the juice and cook until cooked. Remove salmon and set aside. Pour the cream and some milk into the stock and add a lot of rosemary and a little salt. Briefly bring the sauce to the boil.
- Add the fish and potatoes again and serve on top of the fish with a little pepper.
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