for 4 person

Broccoli

1	broccoli
	salted water

Potatoes

400 g	waxy potato
2	spring onion incl. green part
½ tsp	salt
a little	pepper

Bechamel sauce

1 tbsp	butter
1 tbsp	white flour

2 dl	milk
2 dl	crème fraîche
½ tsp	salt
a little	pepper

1 bunch	dill
½ bunch	chervil

Salmon

500 g	salmon fillets without skin (organic)
1	organic lemon
1 tbsp	olive oil
¼ tsp	salt

How it's done

Broccoli

Cut the broccoli into florets, blanch in boiling salted water for approx. 1 min., dip briefly in ice-cold water, drain well.

Potatoes

Peel the potatoes and cut into slices approx. 5 mm thick. Cut the spring onions into thin rings. Arrange the potatoes, spring onions and broccoli in the prepared dish, season.

Bechamel sauce

Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour.

Remove the pan from the heat. Pour in the milk, bring to the boil while stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the crème fraîche, season.

Finely chop the dill and chervil, stirring half into the sauce. Pour the sauce over the vegetables.

Bake for approx. 35 mins. in the centre of an oven preheated to 200°C.

Salmon

Cut the salmon into approx. 2 cm cubes. Grate the zest from the lemon and squeeze out 1 tbsp of juice. Mix the salmon, lemon zest, lemon juice and oil with the rest of the herbs, season with salt.

Arrange the salmon on top of the vegetables, return to the oven for approx. 10 mins. until cooked.

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