Salmon with green beans, pot roast potatoes and sour cream sauce
4 servings
60 minutes
This recipe is a true symphony of flavors, combining juicy salmon, tender potatoes, and aromatic green beans into a magnificent European dish. Baking in a pot adds special depth to the flavor of the potatoes, making them soft and infused with spices. The salmon, seared to perfect texture, remains juicy inside, while the green beans with egg sauce add freshness and lightness. Completing the composition is a sour cream sauce with cucumber and dill, giving the dish tenderness and a hint of spiciness. This dish is perfect for both family dinners and festive gatherings, enchanting guests with its harmonious blend of flavors and aromas. It evokes the coziness of home cooking where every detail matters and adds a special atmosphere to the meal.
1
Wash, peel, and dice the potatoes, then season with salt and pepper. Place them in pots to cover the bottom. Cut a large onion in half—finely chop one half and place it on top of the potatoes. Distribute the remaining potatoes in the pots and press down. Fill the pots with water up to the top level of the potatoes. Cover with bay leaves (3 in each pot).
- Potato: 500 g
- Onion: 1 piece
- Salt: to taste
- Ground pepper blend: to taste
- Bay leaf: 6 pieces
2
Remove the top 2 layers from the second half of the onion - these are the onion 'lids': cover each with the contents inside both pots. Close the pots with lids. Place in a preheated oven at 180°C for 30 minutes: when the water in the pots boils, you can remove the lids. If there is still water in the pots after the time is up, you can drain it if desired. Serve the potatoes directly in the pots.
- Onion: 1 piece
3
Thaw the beans. Chop the remaining onion and fry it in a pan or saucepan in vegetable oil until golden brown. Add the beans. Fry until cooked. Crack the eggs into a separate bowl, beat them, and pour the egg mixture into the pan with beans and onions. Mix everything together. Add salt. Fry until the eggs are cooked.
- Frozen green beans: 400 g
- Onion: 1 piece
- Vegetable oil: to taste
- Chicken egg: 2 pieces
- Salt: to taste
4
Wash the salmon steaks, trim the fins (if any). Rub with fish spices, sprinkle with salt. Fry in vegetable oil for 3 minutes on each side. The inside of the steak should remain pink.
- Salmon steak: 4 pieces
- Fish seasoning: to taste
- Salt: to taste
- Vegetable oil: to taste
5
For the sauce, grate a medium-sized cucumber on a fine grater, finely chop the dill (a few times) - or blend these ingredients in a blender. Add granulated garlic (careful, it's spicy!), season with sour cream to achieve sauce consistency.
- Cucumbers: 1 piece
- Dill: 0.5 bunch
- Garlic powder: to taste
- Sour cream 15%: 125 g
