Fried salmon with mashed potatoes and parsley sauce
Tilberedelse
Wash the potatoes and cook them in their skins in boiling salted water. In the meantime, bring the spring onions and 70 ml of oat milk to the boil in a small pan. Remove from the hob and leave to steep. Season with salt
and pepper to taste. Peel the potatoes while still hot and mash in a pan with the warm spring onion milk and half the butter. Season with salt and pepper to taste and keep warm until you’re ready to serve. Melt the rest of the butter
in a pan over a medium heat. Add the flour to the melted butter and cook for 2 minutes, stirring continuously until you get a smooth, creamy consistency. Lower the heat and gradually stir in 230 ml of oat milk with a whisk. Bring
to the boil and simmer for 5 min. Season with salt and pepper to taste and stir in the parsley. Pat the salmon fillets dry and then season with salt and pepper. Place in a well-oiled frying pan, skin-side down and fry for 5 min. over a medium heat. Then turn over and fry for another 3 min. Arrange the salmon fillet on a bed of parsley sauce and serve with the mashed potatoes.
Serves two
- 450 g floury potatoes
- 50 g spring onions, thinly sliced
- 300 ml oat milk
- 80 g butter
- 40 g wheat flour (type 405)
- 4 tbsp parsley, finely chopped
- 2 fresh wild salmon fillets
- olive oil for frying
- natural or sea salt, freshly ground pepper
