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Salmon with creamy rum sauce

Salmon with creamy rum sauce

Cooking Time30 m
Ingredients11
DifficultyMedium
0
0
sherearter
Salmon pads are a somewhat more fun way to think tie in the forehead. This mixes salmon fillet with fresh potatoes and green savings to a dish that both looks nice and feels easy to cook. To it, you serve a quick rum sauce on the crème fraiche, lawn bulb and lingering rum that rounds off everything in a neat way.

Ingredients

4 servings
  • Step: 1
    2 pc fresh yellow bulbs
  • Step: 2
    9 pc boiled fresh potatoes (10 corresponds to about 500 g)
  • Step: 3
    400 g salmon
  • Step: 4
    300 g green savings
  • Step: 5
    olive oil for roasting
  • Step: 6
    1 tsk salt
  • Step: 7
    1 krm white pepper
  • Step: 8
    rice shell and juice of 1/2 lemon
  • Step: 9
    2 dl crème fraiche
  • Step: 10
    50 g lieutrome or stenbitsrom
  • Step: 11
    2 msk hacked grass

Instructions

  • Step: 1
    Scale and hack the onion. Cut potatoes and salmon in dice.
  • Step: 2
    Cut the sparrow in cm-thick discs. Cook it for about 1 minute in salted water and then let it run off.
  • Step: 3
    Fresh onions and potatoes easily in some oil in a large pan for about 5 minutes. Move down the savings.
  • Step: 4
    Fresh salmon separately in a teflon pan about 2 minutes and mix down in the pyth. Taste with salt, pepper, tearing lemon shells and juice.
  • Step: 5
    Sad: Turn the room and the lawn in the light crème fraich. Serve the sauce to the pot.

Näring

Serving Size4serving

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