John Myers
Rosemary Potatoes with Quark, Zucchini and Salmon
The perfect rosemary potatoes with quark, zucchini and salmon recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 1 pot Rosemary fresh
- Sea salt from the mill
- Black pepper from the mill
- Olive oil
- 3 piece Zucchini fresh
- 1 size Fresh onion
- 3 piece Chilli pepper fresh
- 8 piece Fresh tomatoes
- 1 cups Quark semi-fat
- 1 piece Fresh spring onions, sliced or chives
- 2 piece Salmon fresh
- Preheat the oven to 200 degrees, wash the rosemary and pluck the stalks, wash the potatoes and cut in half lengthways, then place on a tin lined with aluminum foil, pour salt and a little olive oil, mix everything with your hands, then spread the rosemary on the sheet and place the potatoes with the cut surface on top, then in the oven, lower third, baking time approx. 40 min
- Now wash the zuccinis and cut them into slices as well as the onion and cut the chilli peppers in half, remove the seeds and cut into small slices, place the zuccinis on the baking tray and mix with the salt and olive oil, then distribute.
- Mix onions and chillies in a bowl with olive oil and season with salt, then pour over the zucchini, pepper everything. – Set the oven to 175 degrees circulating air. – This tray goes into the oven when the potatoes have been baked for 25 minutes, if they should still be firm to the bite, the zuccinis need about 15 minutes, very soft, then 20 minutes Furnace.
- Put the quark in a small bowl and season with sea salt and pepper from the mill. Possibly add some spring onions or chives. Put in a cool place.
- Now salt and pepper the salmon and roll in flour. Heat the pan with oil (no olive oil) and fry the salmon slowly so that it stays nice and juicy.
- Already done, arrange everything. This dish tastes light and fresh.
- What is left can be warmed up in the microwave in the evening or slowly in the pan.
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