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Salmon with potato salad and leek vinaigrette
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 636
  • Fat about 43g
  • Carbohydrates about 25g
  • Protein about 33g
This is needed
This is needed for 4 people
  • 3 tbsp white wine vinegar
  • 5 tbsp rapeseed oil
  • 1 tbsp mild mustard
  • 0.75 dl fat-free vegetable bouillon, cold
  • peanut oil
  • 1 shallot, finely chopped
  • salt and pepper to taste
  • 200 g leek, cut into strips approx. 5 mm wide
  • 0.5 tsp salt
  • 800 g waxy potatoes, cooked in their skins, freshly cooked, left to cool a little
  • 0.5 tsp mild paprika
  • sunflower oil
  • 4 slices salmon fillet (organic), (approx. 150 g each), grey layer of fat removed
  • 0.5 tsp salt
  • a little pepper
  • 1 organic lemon, use half of grated zest and 1 tbsp of juice
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And that's how it's done
And that's how it's done
Mix the mustard with all the other ingredients up to and including the stock, stir in the shallot. Heat the oil in a non-stick frying pan. Stir fry the leek for approx. 4 mins., remove and leave to cool slightly. Combine the leek with the vinaigrette, season, wipe out the pan. Peel the warm potatoes, cut in half lengthwise (depending on size) and then cut crosswise into slices approx. 5 mm thick. Arrange the potatoes on plates and fan them out, season with salt. Drizzle with the leek vinaigrette.
Heat the oil in the same pan. Reduce the heat a little. Fry the fish for approx. 4 mins. on each side, season. Grate over the lemon zest, drizzle a little lemon juice over the salmon and serve with the potato salad.

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