Salmon with Fresh Herb Sauce

Name: Salmon with Fresh Herb Sauce
Total time: 1 h
Yield: 4
Ingredients: 3.333 cups floury potatoes (cut into large chunks); 1 shallot (finely chopped); 8 Tbsps butter; 0.875 cup fish stock; 0.875 cup dry white wine; 1 bay leaf; 3 Juniper Berry; 2 peppercorns; 0.5 cup Crème fraiche; 1 bunch freshly chopped Chervil; 3.5 cups carrots (sliced into fine strips); 3 scallions (sliced into fine strips); 0.5 cup vegetable stock; 22 ozs Salmon fillet (skinless, cut into 4 equal-sized pieces); 2 Tbsps lemon juice; all-purpose flour (for dusting); 0.667 cup milk; Nutmeg (freshly grated)

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Health Score:

79 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr

Ready in

Healthy, because

Even smarter

The many omega-3 fatty acids from salmon improve concentration and memory and protect against vasoconstriction and high cholesterol levels, while the proteins from the fish support muscle building and maintenance.

You can also leave the potatoes out for a lower carb variation.

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 3.333 cups floury potatoes (cut into large chunks); 1 shallot (finely chopped); 8 Tbsps butter; ⅞ cup fish stock; ⅞ cup dry white wine; 1 bay leaf; 3 Juniper Berry; 2 peppercorns; ½ cup Crème fraiche; 1 bunch freshly chopped Chervil; 3 ½ cups carrots (sliced into fine strips); 3 scallions (sliced into fine strips); ½ cup vegetable stock; 22 ozs Salmon fillet (skinless, cut into 4 equal-sized pieces); 2 Tbsps lemon juice; all-purpose flour (for dusting); ⅔ cup milk; Nutmeg (freshly grated)

How healthy are the main ingredients?

carrot potato shallot Nutmeg

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Preparation steps

Cook the potatoes in boiling salted water for around 25 minutes until tender.

Sweat the shallot in 2 tbsp butter until translucent. Pour in the fish stock and wine, add the bay, juniper and peppercorns, and reduce to 1/3 of its volume.

Drain the liquor through a sieve, stir in the crème fraîche and chervil and season to taste with salt and ground black pepper. Foam using a stick blender.

Meanwhile, in a pan melt 2 tbsp butter and sweat the carrots and spring onions. Deglaze with the vegetable stock, season with salt and ground black pepper and simmer for approx. 5 minutes.

Season the fish with salt and ground black pepper and drizzle over a little lemon juice. Dust lightly with flour and brown all over in a hot pan, in 2 tbsp butter. Reduce the heat and cook until glossy.

Drain the potatoes and allow the steam to evaporate. Press them through a ricer and mix together with the remaining butter and the milk to form a smooth mash. Season to taste with salt, ground black pepper and nutmeg.

Check the seasoning in the vegetables and divide between warm plates. Place the salmon on top and drizzle with the sauce. Make quenelles of potato using two moistened tablespoons, and place these next to the vegetables. Serve immediately.

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