Fantastic salmon in leek sauce and oven baked potatoes. The preparation of this Mediterranean food is very simple, it is ready quickly and disappears quickly. Follow recipe.
Ingredients: simple, total time: 45 min. 2 serving
250 g baby potatoes/ or other/thickly sliced
3 Tablespoons of olive oil
1/2 leek/cleaned, washed and chopped green and white part/ or 2 spring onions
3 medium cloves of garlic/ finely chopped
1 teaspoon red ground pepper
2 teaspoon dry spice/ Vegeta
1 teaspoon of rosemary
200 ml of cooking cream
1 Tablespoon capers/ + 1 Tbsp for serving
1 teaspoon chives/ + 1 teaspoon for serving
2 large skinless salmon fillets/ or 3 medium fillets
salt and pepper to taste
75 ml hot water
1/2 lemon sliced
Addition Salad:
Mixed Salad/ cherry tomatoes + onions + cucumber + olive oil + oregano and apple vinegar/ or Rocket Salad as you like/this is optional.
Preparation:
Heat the oven to 180 °C with fan option.
Pour water and little salt into a medium pot and cook the potatoes for about 10 minutes. After that, drain and let it steam dry in a colander for 5 minutes. Pour half of the olive oil, red ground pepper, dry seasoning, rosemary and salt over the potatoes in a deep bowl and stir. Pour the potato mixture into a baking dish lined with baking paper.
Bake in the middle part of the oven for about 23 minutes. During cooking, turn the potatoes after 13 minutes.
During this time, add the chopped leek to a pan with very little oil, sauté it for about 5–6 minutes, add 1 tsp of Vegeta/ dry spice and stirring occasionally, over medium heat, until softened. Turn off the heat, and set aside. Bring 100 ml of water to the boil in a little pot over a slightly moderate heat while you make the creamy dressing.
In little olive oil add chopped garlic, simmer until fragrant about a minute on low to moderate heat. Then add a cooking cream, hot water, season with salt and black pepper to taste, cook for about 5 minutes, then add chives and leeks, stir and tun off heat.
Then increase the oven to 200 °C and pour the creamy leek mixture over the potatoes, and place the salted salmon fillets on it. Make sure the salmon skin is on top.
Continue baking for up to 20–25 minutes, or until cooked through. I usually like it when the salmon skin is more crispy!
Serve salmon fillets topped with chives, capers, and rocket salad-this is optional. Buon appetito!
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