Summary

Ingredients

• 200 g salmon fillet (s)
• 6 small potatoes
• 250 ml milk, 3.5% fat
• 60 g butter
• 1 tablespoon parsley, chopped
• 1 dash lemon juice
• 1 tablespoon, leveled flour
• 1 tablespoon dill tips
• salt and pepper
• oil

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Instructions

1. Peel the potatoes and cook them in lightly salted water. Melt approx. 30g butter in a pan and toss the boiled potatoes in it. Add the parsley, mix well and season with salt and pepper.
2. Melt the remaining butter in a saucepan and stir in the flour with a whisk. Now add the milk and bring to the boil, stirring constantly. Add the dill and immediately remove the sauce from the hob. Add lemon juice and season with salt and pepper.
3. Heat some oil in a pan and fry the salmon fillet on both sides for approx. 3 minutes until it is cooked through. Season with salt and pepper and serve with the sauce and the parsley potatoes.