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Lachsforelle mit Rahmspinat und Salzkartoffeln
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Ingredients
Salzkartoffeln und marinierte Lachsforellenfilets
- 500 g Wasser
- 800 g Kartoffeln, mehlig, in Stücken (2-3 cm)
- ¾ TL Salz, etwas mehr zum Würzen
- 4 Lachsforellenfilets, ohne Haut (á 150 g)
- ½ TL Pfeffer, frisch gemahlen
- 1 EL Honig
- 1 EL Dijonsenf
- 1 TL Zitronensaft
- 1 - 2 EL Sonnenblumenöl
Rahmspinat
- 120 g Zwiebeln, halbiert
- 10 g Sonnenblumenkerne
- 2 Knoblauchzehen
- 25 g Butter, etwas mehr zum Garnieren
- 100 g Gemüsefond
- 100 g Schlagobers, min. 30% Fett
- 2 EL Weizenmehl
- 1 TL Salz
- ½ TL Pfeffer, gemahlen
- 400 g frischer Blattspinat
- Nutrition
- per 1 Portion
- Calories
- 2949 kJ / 704 kcal
- Protein
- 39 g
- Carbohydrates
- 42 g
- Fat
- 41 g
- Saturated fat
- 15 g
- Fiber
- 6.8 g
- Sodium
- 986 mg
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