Time: 20 min. preparation time, 30 min. baking time
Nutrition: Calories ca 454 / Protein 43g / Carbohydr. 26g / Fat 16g
Ingredients (4 servings)
|1 stalk||green onions|
|130 ml||white wine|
large saucepan, baking dish, oven, whisk, cutting board, knife
A dry, full-bodied Grüner Veltliner stands up well to the salmon in this dish and complements herbs like dill and parsley.
Preheat oven to 200°C/400°F. Peel and thinly slice potatoes. Slice green onion crosswise into rings. Finely mince dill and parsley. Cut carrots into bite-sized pieces. Remove skin from cod and salmon and cut into bite-sized pieces.
oven, cutting board, knife
300 g potatoes / 1 stalk green onion / 0.25 bunch dill / 0.25 bunch parsley / 100 g carrots / 350 g cod / 350 g salmon
Melt butter in a large saucepan over medium heat. Add flour and stir constantly to form a roux. Deglaze with white wine.
large saucepan, whisk
50 g butter / 30 g flour / 130 ml white wine
Add mustard, milk, and lemon juice to saucepan. Season to taste with salt, pepper, and sugar. Add dill, parsley, and green onions. Stir well and bring to a boil for approx. 2 – 3 min. Remove from heat and set aside.
1 tsp mustard / 300 ml milk / 1 lemon / salt / pepper / sugar
Add all ingredients to baking dish, season with salt and pepper, and place in preheated oven 200°C/400°F for approx. 20 – 25 min. Enjoy!
baking dish, oven