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Preheat oven to 180°C.
Sprinkle salmon fillets with lemon juice and spice with salt and pepper.
Heat olive oil in a pan, fry fillets on one side and roast them 10 - 15
minutes in oven.
Bring 125 ml cream and creme fraiche to the boil, add horseradish and
let all simmer.
Bring water to the boil, add peeled potatoes, salt and saffron and let
them cook until they have a slight bit.
Season to taste horseradish-sauce and fold stir in whipped cream.
Arrange on preheated plates. |
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