Herbs (original: borage, cress, parsley, chervil, pimpernelle, sorrel and chives - due to the lack of availability of individual herbs, we use a pre-packaged combination, in which there is no borage, no cress and no pimpernelle, but mint, tarragon and dill) cut finely or weigh with a knife. Cut the shallot into fine cubes and stir in a bowl with the herbs and sour cream or sour cream, yoghurt or, depending on the taste, a mixture that also works. Season with mustard, vinegar, salt, pepper, cayenne pepper, nutmeg and a pinch of sugar. Let the sauce simmer a little in the refrigerator.
Boil the potatoes in their skins, let them cool and peel them. Then briefly toss in a pan with 1 tablespoon of butter and then season with salt and nutmeg.
If necessary, clean the fish fillets if they were not bought completely ready to cook, d. H. check for bones, remove belly flaps and skin. Divide the fillets into pieces and fry them in a pan in 1 tablespoon butter over medium heat for about a minute on each side, remove from the heat and let cook briefly. Season with salt and pepper only at the end.
Serving: Place the potatoes on a flat plate, place the salmon fillets next to them and put a generous amount of Frankfurt green sauce in the middle. You are welcome to decorate with fresh green herbs. Good Appetite!
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