Lemon baked salmon with dill cream potatoes
OUR MAYFOOD & WINE PAIRING WITH HENRIETTA ANEFALK
Recipe for 4 servings
Ingredients:
500g salmon fillet,1 tbsp olive oil, sea salt flakes
Juice and finely grated zest of half a lemon
750 g boiled boiled potatoes
2 tablespoons butter, 2.5 tablespoons wheat flour, 5dl milk,
1 teaspoon salt, 1 pinch of white pepper, 1dl chopped fresh dill
Preparation:
Preheat the oven to 225°C, divide the salmon into 4 equal pieces and place in an ovenproof dish.
Mix olive oil with lemon zest and juice and brush the salmon with the mixture. Salt!
Bake the salmon in the middle of the oven for about 20 minutes.
Peel the potatoes and cut them into slices. Melt the butter and mix with the flour in a saucepan. Dilute with the milk, bring to the boil and cook, stirring, over medium heat for about 3 minutes (or until a creamy consistency is formed). Add the potatoes, let everything warm up and season with salt and pepper. (Reduce heat so you don’t risk it burning to the bottom of the pan!). Finally fold in the dill.
Serve with the salmon and enjoy!
Henriettas comment:
For this dish I chose the PIWI / future wine Bianca, which goes wonderfully – thanks to its citrus tones and light, bright exotic notes. The slightly fatty notes of the salmon and the creamy texture of the potatoes complement the light berry tones of the wine. It’s a fresh and simple combination that’s great for lunch or dinner with friends. I’m really excited, I personally really liked Bianca, my new favorite Data and facts
BIANCA – the first
Award: GOLD – International PIWI AWARD
Alcohol content 12.1%
Dry flavor
Quality level PIWI / wine of the future
Residual sweetness g/l 3.7
Acidity g/l 6.0
This early ripening PIWI variety has very good resistance and is new to our range. Fragrant version, bright berries, fresh citrus notes, light and exotic notes on the nose. Similar to Chasselas on the palate, very nice body due to high maturity, powerful, nice acidity and quite piquant finish. Clear as a bell, a lovely summer wine.