John Myers
Contents
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Ingredients
- 400 g Potato peeled freshly sliced
- 4 tbsp Liquid butter
- 1 tbsp Seasonal herbs freshly finely chopped
- 0,5 Garlic clove finely chopped
- 1 pinch Chilli (cayenne pepper)
- 1 pinch Sea salt fine
- 3 Salmon fillet
- 2 tbsp Olive oil
- 1 pinch Black pepper from the mill
- 1 pinch Seasoning salt
Instructions
- Season the salmon fillets (only on the meat side) and fry the skin side in olive oil over medium heat, turn over, fry the meat side for half a minute, turn over again and let it simmer at the lowest possible temperature.
- As you can see in the pictures (on the second one you can see it better), the salmon is wonderfully glassy. My dearest would like it that way, from my point of view it could be even more glassy.
- Preheat the electric oven to 160 degrees. Spread the potato slices on a baking sheet (in the middle of the oven) and bake until browned.
- In the meantime, mix the butter with the herbs, garlic and cayenne pepper.
- Brush the browned potato slices with the butter mixture and briefly switch on the grill.
- The fish is served with the baked potatoes. There was also a mixed salad and spicy horseradish from the glass as a dip.
Nutrition
Serving: 100gCalories: 736kcalCarbohydrates: 3gProtein: 1.1gFat: 81.3g
