Roasted Salmon with Capers and Onions Bechamel Sauce
Time
Preparation time: 45 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr. 15 min.
For today's fish day I once again got salmon from the fishmonger. Boring, you say? That certainly does not have to be! There are so many ways to prepare the fish. Whether steamed or fried, with melted butter or beer batter. The salmon always tastes very good and, above all, always different.
Today I prepared a bechamel sauce with red onions and capers for the fried fish fillet and I have to say that this combination suited the fish very well and tasted wonderful.
I experimented a bit with herbs and spices and the sauce was really tasty. I can recommend a Nachkochen very much and as for the seasoning, so the own imagination of course, no limits.
For the fish there were then new potatoes sprinkled with plenty of parsley and a fresh tomato-cucumber salad in a yogurt dressing.
Just try it, it's delicious and I wish you a good appetite.
Ingredients for 2 servings
- 500 g fresh salmon filet
- Seasoned Salt
- Butter lard for frying
- some flour to turn the fish in it
For the sauce
- 1 piece Butter (about 50 g)
- 2 - 3 tablespoons of flour
- Milk for infusion
- 1/2 glass of capers with half of the insert brew
- 1/2 medium red onion
- Pepper, salt, a little nutmeg
- 1 tbsp lemon juice
- various fresh herbs of your choice (parsley, dill, tarragon and the like)
- 2 mild pickled green peppers
garnish
- new potatoes, amount after appetite
Salad and dressing
- 1 cucumber
- 4 to 5 small aromatic tomatoes
- 1/2 red onion
- 100 g natural yoghurt
- a little lemon juice
- 2 servings of coffee milk
- mixed herbs, quantity of choice and stock
- Pepper salt
- 1 clove of garlic
- Sugar as desired and taste
- a lot of chopped, smooth parsley
preparation
- First, I did the preparatory work, such as peeling cucumber, onion and garlic.
- I have then planed the cucumber, as well as half of the onion.
- Then I prepared the dressing for the salad from the ingredients mentioned and also put aside.
- Now the potatoes were peeled and kept ready for cooking in a pot.
- For the bechamel sauce, I melted the piece of butter in a saucepan and stirred in the flour with a whisk.
- Now the milk was poured in several shots to the butter-flour mixture and always stirred well with the whisk, so that no lumps form.
- The capers with their insert juice are added to the sauce as well as the smallest possible chopped, half red onion and also the chopped herbs.
- I chopped the two hot pepper pods and they also find their way into the sauce.
- It is now seasoned with pepper, salt, a little nutmeg and a little lemon juice.
- The sauce is now allowed to run through the stove on very low heat. She should not cook, because then it becomes too liquid and can taste bitter.
- The potatoes are now also placed for cooking.
- Finally, the fish is cut into appropriate portions, with herbal salt (like normal salt), seasoned, rolled in flour and roasted in a pan in hot clarified butter all around light brown and not too long. He should still be nice juicy and not too dry and fall apart.
- The plates are now prepared, the sauce is poured into serving tureen or in a bowl, the salad is also prepared and over the potatoes you sprinkle a lot of fresh parsley and then can be eaten.
Let it taste good!
