Salmon fillet in dill sauce with dill baked potato wedges
For the dill baked potatoes:
- Wash any quantity of potatoes, peel, diced and put in a bowl
- Season with salt and fresh dill and mix well
- mix with 2-3 tablespoons of oil of your choice
- Place on a baking tray with baking paper and distribute well
- bake circulating air at 180 ° C for about 30-40 minutes (depending on the oven, the temperature or baking time may vary)
For the salmon filet with dill sauce:
- Season any amount of salmon filet with salt and pepper
- fry in the pan with oil of your choice from both sides
- with about a 1/2 L of water (I took lemon-flavored mineral water)
- finish cooking at low heat
- Fish broth with some cream cheese, natural and cream, maybe bind some sauce binder
- season with freshly chopped dill, salt, pepper and freshly squeezed lemon juice + lemon rind
- To counteract the acidity of the lemon I have added a very small splash of honey
For the carrots:
- Wash any carrots, peel and slice them into slices of about 1/2 cm thick
- Sauté in a little olive oil, salt and sprinkle with honey, stir, cover on top
- only cook as long as necessary, the carrots should still be firm
- Finally sprinkle freshly ground pepper over it