John Myers
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Rosemary and Truffle Potatoes with Roasted Vegetables and Marinated Salmon
The perfect rosemary and truffle potatoes with roasted vegetables and marinated salmon recipe with a picture and simple step-by-step instructions.
Rosemary Truffle Potatoes:
- 1 packet Triplets
- 10 Pc. Truffle potatoes
- 10 Pc. Cocktail tomatoes
- 3 Pc. Onion red
- Sunflower oil
- 5 Branches Rosemary
- Dried rosemary
- Dried thyme
- Paprika spice
- 1 Pc. Romanesco
Marinated salmon:
- 5 Pc. Salmon fillet
- 20 Pc. Sugar snap
- 1 Pc. Lemon
- Dried rosemary
- Dried thyme
- Paprika spice
Truffle cream sauce:
- 250 ml Cream
- 1 tsp Truffle salt
- 1 tsp Truffle oil
- 2 Pc. Fresh truffles
Rosemary Truffle Potatoes:
- Wash triplets, cut in half and place in a baking dish. Wash, peel and slice the truffle potatoes as well. Carefully wash the cherry tomatoes and add them. Peel and halve the red onions and add them as well.
- Mix everything with about 5 tablespoons of sunflower oil and all the spices and cook in the oven at 180 degrees for 35 minutes until the potatoes are through.
- Wash the romanesco and cut into florets, cook in salted boiling water for approx. 8 minutes before serving.
Marinated salmon:
- Place the salmon fillets on baking paper, marinate with sunflower oil and the spices and a squeeze of lemon. Then wrap it in the baking paper with a sprig of fresh rosemary and put it in the oven with the potatoes. Cook at 180 degrees convection for about 12 minutes.
- Blanch the snow peas in boiling salted water for about 3 minutes. Finally add the snow peas and romanesco to the finished potatoes and fold in.
Truffle cream sauce:
- Bring the cream to the boil, add salt and oil and simmer for approx. 2 minutes. Then grate half a truffle in. Slice the remaining fresh truffles to garnish the served food.
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