John Myers
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Lamb Salmon – Vegetable Strips on Potato Vinaigrette with Baked Potatoes
The perfect lamb salmon – vegetable strips on potato vinaigrette with baked potatoes recipe with a picture and simple step-by-step instructions.
The meat
- 6 piece Lamb salmon
- 2 tablespoon Oil
- 1 teaspoon Coarse pepper
- 1 teaspoon Coarse sea salt
- 4 Stalk Fresh thyme
- 2 Branches Rosemary fresh
- 2 Toes Garlic
vegetables
- 5 piece Medium sized carrot
- 1 piece Green zucchini small
- 20 g Butter
- 1 teaspoon Lemon pepper
Potato vinaigrette
- 2 piece Pressed jacket potatoes
- 1 piece Shallot
- 2 tablespoon White wine vinegar
- 2 tablespoon Oil
- Salt
- Ground pepper white
- Gravy
- 125 Milliliters White wine
- 2 Branches Finely chopped parsley
baked potatoes
- 6 piece Jacket potatoes
- 200 g Sour cream
- 100 g Cream
- 100 g Grated Edam
- 1 piece Garlic clove pressed
- Salt
- Pepper
- Nutmeg
The preparation
- 2 hours before serving. Preheat the oven to 200 ° C top and bottom heat.
Preparing meat
- Mix the oil with the coarsely chopped garlic and spices in a shallow bowl. Soak the salmon and marinate for 1.5 hours. Add whole thyme and rosemary.
The baked potatoes
- Peel the jacket potatoes, put 2 pieces aside, cut the rest into slices. Mix the sour cream, cream and garlic into a sauce and season with salt, pepper and nutmeg.
- Layer alternating sauce and potatoes in a flat ovenproof dish. Finally, sprinkle on the cheese and leave in the oven until the cheese has got a nice brown color. Take out of the oven and cover with aluminum foil.
- Switch the oven off again.
The potato vinaigrette
- The 2 jacket potatoes are pressed. Add the oil, vinegar, salt, pepper and the finely chopped shallot. Mix everything together. Doesn’t look inviting from the consistency. Not yet.
The vegetable
- Wash the zucchini. Cut strips lengthways with a vegetable peeler. Peel the carrots beforehand and also cut strips.
- Cook the vegetable strips in a pan with salted water until they are al dente and rinse in the ice water. Just before serving, toss in the butter. Season with lemon pepper.
The meat
- The oven is preheated to 80 ° C. O / U Fry the salmon all around in an iron pan with 2 tablespoons of oil. Take out, place in a flat, warmed dish and pour the marinade over it. Let it steep in the oven for 10 minutes. Then let it soak in foil for 10 minutes without an oven. It is nice when the salmon are still a little pink on the inside.
- Deglaze the frying oil from the salmon with 125 milliliters of water. Let simmer for 2 minutes. Pour through a hair sieve and mix with the vinaigrette. Add the white wine. Sprinkle with parsley. Briefly heat up in the microwave, do not boil. Stir again.
- Heat the oven back up to 150 ° C. Heat the potatoes and add the plates.
- Arrange on the preheated plates, add a great red wine and enjoy Easter. Happy Easter to all readers.
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