Whether we are talking potatoes with eggs and mustard sauce, fish fingers or apple pancakes: There are those typical meals that probably remind you of your childhood for a whole lifetime. Because they taste just like the feeling to come home twirly from school, talking about everything that has happened ever more twirly, or because they take us back to the time when we were playing “treasure hunt” or “horse” for hours to then come home to eat plates full of those typical dishes.
One particular meal that reminds me of my childhood is pan-seared salmon with parsley potatoes.
Yet, the meal doesn’t only remind me of my childhood. What’s even more is the fact that it increases my anticipation for summer, although the creamy béchamel sauce probably is nothing you would call “summery light” by trend.
Not only is salmon still one of my favorite meals; also the creamy sauce, that decreases the sometimes bitter taste of parsley, makes the meal eligible for children.
However, the highlight of this quick dish, that originally is a Danish one by the way, are the small potatoes, which you are allowed to mash in the sauce with your fork. Being a child once again? Is easy with this delicious dish!
I created the recipe and shot the pictures for the current issue of Mio Magazin, but also want to share the recipe here on the blog with you.
Have fun cooking this easy main course and enjoy lots of childhood memories!
Love,
Lea Lou
Pan-seared salmon with parsley potatoes
For 4 servings:
4 frozen salmon filets (each about 150 g)
1 kg small potatoes
Salt
50 g butter
50 g flour
350 ml milk
1 lemon
Pepper
1 bunch parsley
2 tablespoons olive oil
Sea salt
Wash the salmon filets, set aside to defrost for a couple of hours.
Peel and wash the potatoes, cut bigger ones in halves. In a medium-sized pot, add potatoes and cover with salted water, bring to a boil and cook potatoes for about 20 minutes.
For the sauce melt butter in a small pot. Add flour and stir for about half a minute using a wire whisk. Add milk in a few portions stirring constantly. Bring sauce to a boil and cook for about five minutes, stirring occasionally.
Wash the lemon, grate one teaspoon zest. Squeeze the juice of the lemon, stir half of the juice in the sauce. Season sauce with salt and pepper to taste.
Wash and roughly chop parsley, stir in the sauce.
In a large pan, heat two tablespoons olive oil, sear salmon filets from both sides until they are done. Season salmon filets with salt, pepper and lemon juice to taste.
Arrange potatoes and salmon filets on plates, drizzle with sauce and sprinkle with lemon zest to serve.
