Simple and delicious dish with pan fried salmon, smooth potato purée and a creamy horseradish sauce. Served with crispy beans!
YOU NEED THIS:
Liquid fish stock
Salt & pepper
1. Start with peeling and cutting up the potatoes into smaller pieces. Boil in salted water until soft.
Crush the potatoes and add butter. The more the tastier! Add cream and milk to the potatoes while whisking. Add until you have the desired consistency. Season with salt and pepper. You can also add some horseradish and nutmeg to the mash for extra flavor.
2. Add cream, creme fraiche, a little fish stock, lots of grated horse radish and a squeeze of lemon to a pot. Let it come to a boil and then let it simmer. Season with salt and pepper. Add more horseradish if needed.
3. Prepare the beans and add them to water in a pot. Let the water come to a boil and then remove the water. Add butter. Fry the beans for a minute or two just before serving. Season with salt, pepper and a squeeze of lemon.
4. Clean the salmon and heat up a pan. Add some olive oil and start frying the salmon skin side down. Fry until golden and crispy. Turn the salmon around. Let it fry on the other side until golden and a bit crispy. Season Salmon with salt and pepper. Finish off with a squeeze of lemon and a click of butter. Amount of cooking time depends on how large the salmon fillet is and how you prefer the salmon to be done. But just a few minutes on each side is normally enough.
5. Plate up.
Some potato purée, the salmon, the sauce, the beans and top of with extra grated horseradish and some lovely green garnish of choice.