I recommend you try it!!! Salmon with blue cheese sauce and grilled potatoes
INGREDIENTS
- 60 ml vegetable oil
- 1/2 tsp freshly ground white pepper
- 1 tbsp. l. dry tarragon
- salt – 1 tbsp.
- 6 large potatoes
- buttere 50 g
- 6 salmon steaks, 200g each
For the sauce:
- 300 ml cream with fat content 33%
- 100 blue cheese
- white wine vinegar infused with tarragon – 50 ml
METHOD OF PREPARATION
Step 1
Boil the potatoes in their skins until almost done. Cut in half lengthwise and brush with melted butter. Place on the grill cut side down and fry for 2–3 minutes until brown stripes form.
Step 2
Marinate salmon steaks in a mixture of vegetable oil, white pepper, tarragon and salt for 30 minutes. Grill for 5-6 minutes on each side (be careful, salmon is very easy to overcook – it’s better to undercook it a little, it will “finish” on its own).
Step 3
For the sauce, bring the cream to a boil, remove from heat, pour in the vinegar and crumble the cheese. Mix thoroughly.
Step 4
The sauce can be prepared in advance (it will keep in the refrigerator for 1-2 days). Serve hot or cold.
