Potatoes with dill and smoked salmon
Sole à la meunière
- 500 GRAM SMALL POTATOES
- 1 LEMON, juice and rind
- 2 TBSP OLIVE OIL
- 1 TBSP DILL, cut
- 200 GRAM SMOKED SALMON, in strips
- 1 CUP CRÈME FRAÎCHE
- 2 SOLES WITHOUT SKIN
- 3 TBSP FLOUR
- 1 LEMON
- HANDFUL PARSLEY, cut
- 50 GRAM BUTTER
Cook the potatoes 15 minutes and cut them in halves. Mix the lemon juice and rind with the crème fraîche, the oil, the dill and fresh milled pepper and salt to taste. Pour this over the potatoes. Add the salmon and toss.
Inspired by Allerhande.
Heat the butter in a large frying pan until it is brown. Dust the soles with flour on both sides. Fry them 5 minutes on each side in the hot butter. Cut the lemon in two halves; cut 2 slices of one half, press the juice out of the other. Put the soles on a large dish; pour some of the brown butter on top, sprinkle with lemon juice and decorate with lemon slices and parsley.
"La Meunière" is the miller's wife, and the dish is called meunière because of the use of flour. Other dishes, like coquilles st Jacques and frogs' legs, can also be prepared "à la meunière".
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