Salmon Chops in Mustard Cream

1. remove the peel from the potatoes and rinse. Clean broccoli and carrots from the peel, rinse. Divide broccoli into roses. Perhaps shred carrots.

2. make potatoes in salted water about 20 min. Cook carrots in little boiling hot salted water for about 15 min. with lid closed. Cook broccoli for about 5 minutes.

Rinse salmon, dry and sprinkle with juice of one lemon. Heat oil in a frying pan. Roast salmon in it for 3-4 min. on each side. Season with salt and pepper.

Peel onion and chop finely. Heat 1 tbsp. butter. Sauté onion in it. Dust with flour. Add clear soup and whipping cream while stirring, let it boil up. Add mustard and simmer for about 5 minutes. Season to taste with salt and freshly ground pepper. 5.

Drain vegetables and let 1-2 tsp. butter melt on top. Heat milk. Drain and mash potatoes. Fold in the milk. Season with salt and nutmeg. Arrange everything (maybe squirt puree) and garnish with mint.

Preparation time: 50 min

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Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!

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