300gfloury potatoesif necessary also mainly waxy potatoes are used
Peel 300g potatoes and rinse briefly under running water. Cut the potatoes into small pieces and cook in salted water for 15-20 minutes. Then drain.
Clean and wash the cauliflower and cut the florets roughly from the stalk. Cook the cauliflower in salted water for 8-10 minutes, depending on the size of the florets. Then drain.
Put half of the cauliflower florets in a bowl or pot with the soft boiled potatoes. Keep the rest of the cauliflower florets warm.
Add 100 ml cream, 2 tablespoons butter, grated nutmeg, saffron threads and salt. Mix the mashed potatoes with a mixer.
Rinse the fish under cold water and pat dry. Season each fish with a pinch of salt and some freshly ground pepper (black or white).
Heat rapeseed oil in the pan. Place the salmon fillets in the pan and reduce the temperature slightly. Add 1 tablespoon clarified butter. Depending on the thickness of the fish fillets, fry the salmon hot on each side for approx. 4 minutes.
Fry 2 tbsp. clarified butter or butter parallel to the salmon in a pan and fry 4 tbsp. breadcrumbs. Spread the mashed potatoes/cauliflower on warm plates and drape the salmon on top. Add the remaining cauliflower florets to the plate and add the roasted breadcrumbs. Enjoy your meal!
4. Calories (kcal) and Nutritional Values for this Dish
Amount Per Serving
Calories 884Calories from Fat 855
% Daily Value*
Total Fat 95g146%
Saturated Fat 58g290%
Polyunsaturated Fat 4g
Monounsaturated Fat 25g
Total Carbohydrates 5g2%
Dietary Fiber 0.4g2%
* Percent Daily Values are based on a 2000 calorie diet.
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