Young Potato Stew with Salmon and Zucchini
6 servings
40 minutes
Ragout of young potatoes with salmon and zucchini is a refined dish of European cuisine that combines the tenderness of fresh salmon, the velvety texture of potatoes, and the lightness of zucchini. This recipe is likely inspired by Scandinavian traditions where fish plays a key role in gastronomy. The dish has a rich flavor with a slight acidity from lemon zest and a pleasant spiciness from horseradish. Fragrant dill and creamy sour cream sauce add freshness and harmony to it. The ragout is perfect for a cozy family dinner or festive table, delighting with the softness of ingredients and the subtle balance of flavor nuances. It is best served hot to preserve the juiciness of the fish and richness of the sauce. A great choice for those who appreciate elegance and simplicity in cooking!
1
Cut the potato in half, place it in a pot, fill with water and boil until cooked. Then drain the water and dry the potato.
- New potatoes: 800 g
2
For the sauce, mix chopped dill, sour cream, horseradish, salt, and pepper.
- Chopped dill: 25 g
- Sour cream: 200 g
- Horseradish: 20 g
- Salt: to taste
- Ground black pepper: to taste
3
Cut the salmon into large cubes, sprinkle with salt and pepper, and let it sit for 5 minutes.
- Salmon fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
4
Slice the onion into half rings and the zucchini into small cubes.
- Red onion: 2 heads
- Courgette: 2 pieces
5
Sauté the onion in olive oil, add zucchini, and fry for 2 minutes. Add the potato and heat while gently stirring for 1-2 minutes.
- Olive oil: 2 tablespoons
- Red onion: 2 heads
- Courgette: 2 pieces
- New potatoes: 800 g
6
Add the fish, cook while stirring for 4-5 minutes until the fish is done. Sprinkle with lemon zest and pepper, serve immediately with sauce.
- Salmon fillet: 500 g
- Lemon zest: 1 tablespoon
- Ground black pepper: to taste
