Summary

Ingredients

• 2 salmon fillet (s)
• some lemon juice
• 2 port. broccoli
• 4 potato (s), waxy
• water or broth

For the sauce:

• 1 cup cream
• 1 handful flaked almonds, toasted
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup vegetable broth, cold
• Fat for the steamer
• salt and pepper
• possibly herbs

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Instructions

1. Fill the steamer with the amount of water or stock specified in the instructions for use, lightly grease the insert. Peel the potatoes and quarter them lengthways. Wash and cut the broccoli. Salt the fish and drizzle with lemon juice.
2. Put into the insert depending on the cooking time. Potatoes take about 30 minutes to cook, broccoli and salmon about 10 minutes at 85 - 90 ° C.
3. Make a roux for the sauce. To do this, melt 1 tablespoon of butter in a small saucepan, add 1 tablespoon of flour and sweat while stirring constantly. Gradually stir in the broth, simmering each time. Deglaze with cream. Pepper, salt, season with herbs to taste.
4. Arrange the salmon, potatoes and broccoli with the sauce on plates. Sprinkle the broccoli with fat-free roasted almonds.