Pan-Fried Salmon with Sautéed Spinach and Potatoes in Mustard Tarragon Sauce
Christmas Recipes Potatoes Fish and Seafood Vegetables Meat Dishes
What do you think of this plate? Can you see it on your New Year's Eve menu, when fish is traditionally eaten?
The combination is inspired by my favorite restaurant, Via.
Ingredients
2 salmon fillets with skin
Sautéed Spinach
200 g baby spinach
1 clove of garlic
1 tablespoon oil
salt, black pepper
Potatoes in Mustard and Tarragon Sauce
4 potatoes (salad variety)
50 g butter
1 tablespoon all-purpose flour
300 ml hot milk
2 heaping teaspoons mustard
2 sprigs of tarragon
salt, black pepper
Servings: 2
How to prepare pan-fried salmon with sautéed spinach and potatoes in mustard tarragon sauce
- Boil the potatoes in their skins in salted water until a fork goes in easily. Let them cool, then peel and slice or cube them.
- Prepare a white sauce following the instructions here. When the sauce is ready, add the mustard and chopped tarragon. Mix well. Adjust salt and add black pepper to taste. Add the potatoes, stir gently, and cover the pot. Leave it like this while you prepare the rest.
- In a wide skillet, heat the oil with sliced garlic. When the garlic starts to smell fragrant and lightly colors, add the spinach. Sprinkle with salt and black pepper and sauté, stirring constantly for 1 minute (just until the leaves wilt). Transfer the spinach to a colander to drain.
- Prepare the salmon following the instructions here.
- On a plate, place half of the spinach in the center (press it lightly first to drain excess water). Arrange half of the potatoes with sauce around it (if they've cooled, reheat them; if the sauce has thickened too much, add a splash of milk to bring it back to the right consistency). Place a salmon fillet on top. Repeat for the second plate.
