Salmon in Sour Cream & Chive Sauce
over mashed potatoes with broccoliCalories
:
723 kcalProtein
:
31.2g proteinTotal
:
35 minutesDifficulty
:
MediumFamily
Allergens:
- Vis
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Potatoes
1 piece
Salmon fillet
(Contains: Vis)
1 piece
Garlic
½ piece
Shallot
250 g
Broccoli
5 g
Fresh chives
(May be present: Selderij)
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
75 milliliters
Low sodium fish or vegetable stock
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Flour
1 teaspoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3026 kJ
Calories723 kcal
Fat40.2 g
Saturated Fat16.8 g
Carbohydrate57.9 g
Sugar4.8 g
Dietary Fiber11.1 g
Protein31.2 g
Cholesterol15 mg
Salt0.7 g
Trans Fat0.8 g
Potassium1572.6 mg
Calcium133 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of salted water in two pots or saucepans.
- Peel or thoroughly wash the potatoes and cut them into rough pieces.
- Boil the potatoes in one of the pots for 12 - 15 minutes, then drain and set aside, covered.
- Cut the head of the broccoli into florets and dice the stem. Boil it in the other pot for 5 - 7 minutes, then drain and set aside.
2
- Prepare the stock.
- Chop the shallot and crush or mince the garlic. Finely chop the chives.
- Melt a knob of butter in a saucepan over medium heat. Fry the garlic and the shallot for 2 - 3 minutes.
- Stir in the flour and fry for 1 - 2 more minutes, then deglaze with the stock.
3
- Whisk to combine, then lower the heat and allow to reduce for 5 - 10 minutes.
- Remove from the heat, then stir in the sour cream and half of the chives. Season to taste with salt and pepper.
- Mash the potatoes with a knob of butter and a splash of milk.
- Stir in the mustard and the rest of the chives, then season to taste with salt and pepper.
4
- Pat the fish dry with kitchen paper and season with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the fish for 2 - 3 minutes on its skin, then flip and fry for 1 - 2 more minutes.
- Serve the mashed potatoes on plates. Top first with the fish and then with the sauce. Serve the broccoli alongside.
