John Myers
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Potato Pancakes, Mixed Vegetables + Salmon Fillet
The perfect potato pancakes, mixed vegetables + salmon fillet recipe with a picture and simple step-by-step instructions.
Potato pancakes :
- 5 Pc. Grated potatoes
- 1 Pc. Grated onion
- 1 bunch Finely chopped parsley
- 1 pinch Coarse salt
- 1 pinch Freshly grated nutmeg
- 1 pinch Black pepper from the mill
- 300 g Salmon fillet
- 2 tablespoon Clarified butter
first in the pan and melt!
- 1 tablespoon Powdered sugar
Vegetables cut, washed:
- 1 Pc. Zucchini
- 1 tablespoon Butter
- 1 tablespoon Tomato paste concentrated three times
- 3 Pc. Pointed peppers
- 0,5 Pc. Diced carrots
- 1,5 Pc. Spring onions fresh, cut
- 0,5 Cup Water
- 1 pinch Coarse salt
- 1 pinch Black pepper from the mill
- 2 tablespoon Seasonal herbs
Shopping tip!
- Salmon is now also available fresh from Aldi.
Potato pancakes batter:
- Grate the potatoes and onion, season with salt, pepper + nutmeg. If the potatoes have a lot of water you can either pour off some water (keep starch) or add 1-2 tablespoons of flour. admit. Eggs do not have to be used, but they can.
Salmon :
- In the pan: Place in hot clarified butter, fry on the skin side for approx. 4 minutes, turn and then continue to fry for 4-5 minutes until you can see a slight whiteness. At the end, lightly salt and grind pepper over it.
Vegetables :
- Chopped, washed, toss in a little powdered sugar, add the butter + tomato paste and braise for about 1.5 minutes. Deglaze with 0.5 cup of water, put the lid on and turn it off. Refine with herbs as desired. Spice up.
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