Name: Salmon fillet with broccoli puree
Prep time: 20 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 4 salmon fillet; 800 g of broccoli; 400 g of floury potato; 2 lemon; 4 garlic clove; 1 stalk of fresh parsley (optional); 40 g of butter; 2 tablespoon of thick sour cream; 1 pinch of salt; 1 pinch of pepper; 1 bouillon cube; 2 tablespoon of balsamic vinegar; 1 teaspoon of sugar

Salmon fillet with broccoli puree

Simple to make but with a great taste! Frozen broccoli florets can also be used.

Salmon Mash potatoes Broccoli Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 15 minutes

Cost per serving: 3,60 €

Energy: 558 kcal / serving

Nutritional score:

Instructions

1. How to make it?

Crush 4 cloves of garlic in a bowl, season with salt and pepper. Squeeze half a lemon over it. Let it infuse.

Cut off the stem of the broccoli and separate the florets, cutting them in half if necessary.

Peel the potatoes and cut them into 2 cm cubes (reduces cooking time).

Cook the broccoli and potato pieces in boiling water with a bouillon cube for 15 minutes.

Meanwhile, melt the butter in a pan, add the salmon fillets skin-side down, cook over high heat for 3 to 4 minutes.

Add the infused garlic to the flesh side of the salmon, flip it over and continue cooking for another 3 to 4 minutes, basting with the melted butter and garlic. Keep warm.

In a small pan, add balsamic vinegar, sugar, and half a lemon. Caramelize slightly.

Drain the broccoli and potatoes, blend them into a puree using an immersion blender, and add the heavy cream last. Season with salt and pepper to taste.

Serve the broccoli puree on plates using spoons or preferably a piping bag.

Place the salmon fillet on top, garnished with fresh parsley.

Decorate the plate with the caramelized vinegar and a quarter of the remaining lemon per plate.

And there you have it!