John Myers
Contents
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Ingredients
For the potato blossoms:
- 250 g Waxy potatoes
- 2 tbsp Olive oil
- 0,5 tsp Turmeric
- 2 big pinches of sea salt
For the breading / dill cream:
- 75 g Crème fraîche (½ pack)
- 2 tbsp Dill (frozen)
- 2 tsp Coarse mustard
- 1 pinch Salt
- 1 pinch Pepper
- 0,5 tsp Sugar
For the salmon fillet:
- 1 Salmon fillet (approx. 125 g)
- 1 tsp Butter
To serve:
- 1 Leaf of basil for garnish.
Instructions
- Peel the potatoes with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade, cut into decorative potato blossom slices (approx. 6 - 8 mm thick) with the knife, marinate in olive oil (2 tbsp) with turmeric (½ teaspoon) Place the French fries tray (alternatively the baking tray lined with baking paper) and bake in the preheated oven at 200 ° C together with the salmon fillet for about 30 minutes. Mix the dill cream from the ingredients. Place the salmon fillet in a buttered (1 teaspoon) dish and cover with the dill cream. Bake with the potato blossoms for about 30 minutes. Arrange on a plate, garnish with basil strips and serve.
Nutrition
Serving: 100gCalories: 568kcalCarbohydrates: 10.7gProtein: 1gFat: 59g
