Blacky's potato and carrot vegetables from the tray with salmon skewers

Ingredients for 4 servings:

• 8 stalk(s) lemongrass
• 400 g salmon fillet(s) (fresh or frozen)
• 8 garlic cloves
• 100 ml olive oil
• 12 slices of Parma ham
• 1 kg potatoes
• 400 g carrot(s)
• 5 bay leaves, fresh
• ½ bunch parsley, fresh
• 3 sprigs rosemary
• 2 tsp sea salt, coarse

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Based on two recipes I once cut out of a newspaper, I made my own. Cut the salmon into 24 cubes, halve the ham slices lengthwise. Wrap each salmon cube with half a slice of ham and skewer 3 of them onto a stalk of lemongrass. For frozen salmon, simply skewer it with a metal skewer and then skewer it onto the lemongrass. Mix 5 tablespoons of olive oil with 2 crushed garlic cloves and brush the salmon skewers with it. Peel the potatoes and carrots, cut the potatoes into wedges and the carrots into long slices. Place both in a bowl and toss with the remaining olive oil, the finely torn bay leaves, the sea salt, the chopped rosemary, the chopped parsley, and the remaining chopped garlic. Then place the mixture on a baking sheet. Preheat the oven to 190 degrees Celsius, add the potato and carrot tray, and bake in the fan-assisted oven for about 10 minutes. Then turn the vegetable mixture over once and bake for another 10 minutes. The baking time varies depending on the type of potato, so just taste it as you go. Meanwhile, fry the salmon skewers in a non-stick pan for about 4 minutes on each side, then keep warm until the potatoes are done. Serve with fresh coleslaw.