Salmon steaks with Horseradish Mashed Potatoes and vegetables in garlic butter

Ingredients for Salmon steaks with Horseradish Mashed Potatoes and vegetables in garlic butter

Instructions for Salmon steaks with Horseradish Mashed Potatoes and vegetables in garlic butter

To prepare the Salmon steaks with Horseradish Mashed Potatoes and vegetables in garlic butter recipe, please follow these instructions:

Rinse salmon steak late and season them with salt and pepper. Put a square garlic butter (available in supermarket) on top of each steak. Wrap each in wax paper or tin foil in the clear oil. Behind the packets in a 200 degrees c. alm. oven for about 20 minutes. Look for packages along the way, the cooking time can vary depending on the thickness, and they may prefer not to get too long. As soon as the fish flesh is firm, take the packages out.

The carrots peeled and chop into strips the size of the beans. Boil beans and carrot strips in salted water for approximately 5-8 minutes, both must still like to have a little "bite". Tag beans and carrots up and keep warm in a Bowl under a clean towel.

Melt 50 g of butter in a small saucepan and let it Fizz map with a small handful of whole leaves of flat-leaf parsley, washed and pressed garlic. Be careful that the garlic not branker, then it becomes bitter. Just before serving pour butter mixture over the warm vegetables and invert gently around.

Mashed potatoes: Peel the potatoes and cut them into smaller pieces. Cook them very tender in unsalted water and mash them with butter, milk and seasoning as to an ordinary mashed potatoes. Stir in the bog with as much or a little horseradish, which you now like. Server Marsh for salmon packets and the butter turned vegetables.