Summary

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

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Instructions

1. 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.
2. 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.
3. Add the fish and potatoes again and serve on top of the fish with a little pepper.