John Myers
Contents
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Ingredients
- 300 g Potatoes, waxy or predominantly waxy
- 1 bunch Flat leaf parsley
- 6 tbsp Oil
- 2 Salmon fillets approx. 150 g each
- Salt pepper
- Nutmeg, freshly grated
Instructions
- Preheat the oven to 220 ° C (convection not recommended).
- Peel the potatoes and slice them thinly. Wash the parsley, shake dry and pluck the leaves off. Finely chop and place on a plate. Heat 3 tablespoons of oil in a pan suitable for the oven. Wash the salmon, pat dry and season with salt. Fry for about 2 minutes on each side, remove and roll in the parsley.
- Put 3 tablespoons of oil in the pan and fry the potato slices for about 5 minutes over medium heat, turning them until light brown. Season with salt, pepper and freshly grated nutmeg.
- Place the salmon fillets on the potatoes and finish cooking in the preheated oven on the middle rack for about 8-10 minutes.
- Fennel and orange salad or mixed leaf salad tastes good with it.
Nutrition
Serving: 100gCalories: 884kcalFat: 100g
