In Warsaw if I want fish I most often buy salmon. I prepare it fried, baked or steamed, and sometimes when I want a smaller portion, I add different things and make fish balls. My children eat all these dishes very quickly. Lately, because of Children's Day, I made salmon in lemon sauce. To this day it is the winner in the "fish dish" category. Recently, it has a new challenger. Lemon salmon in caper sauce with broccoli puree amazed my family. I recommend this dish, because it looks beautiful and it tastes even better.

Ingredients (for 4 people)
salmon
600g of salmon with the skin
1 tablespoon of clarified butter
12 slices of lemon
lemon pepper, dried dill and salt
Clean the salmon, spice it up with some lemon pepper, dried dill and salt. Leave in the fridge for one hour. Melt the butter in a pan, put two slices of the lemon into it, and put the pieces of salmon onto the lemon. Put another slice of lemon on each piece of salmon. Fry the fish.

caper sauce
3 tablespoons of capers
150ml of 30% sweet cream
1 teaspoon of mustard
1 tablespoon of butter
1 tablespoon of chopped chives
salt and pepper
Chop 2 tablespoons of capers. Melt the butter in a pan. Add the chopped capers and fry for a while. Add the sweet cream and boil until the sauce is quite thick. Add the mustard, chopped chives, and the rest of the capers. Spice it up with salt and pepper and mix them in.

broccoli puree:
1 big piece of broccoli
1 big clove of garlic
2 teaspoons of horseradish
2 teaspoons of butter
salt and pepper
Boil the broccoli with the garlic, salt and sugar. Drain it and blend the vegetables thoroughly. Add the butter and horseradish, some salt and pepper and blend once again.

Put the puree on the table. Arrange the pieces of fried salmon on top. Sprinkle with some caper sauce. Serve with your favourite salad.

Enjoy your meal!

Try also:
Zander with potato purée and fruit salsa
Phenomenal salmon with currant sauce
Yummy and healthy – salmon with cranberries and pearl barley with kale