John Myers
Ingredients for 1 servings:
- 150 g salmon trout fillet(s) marinated in red wine, see my recipe
- 200 g potatoes
- 25 ml milk
- 1 m.-sized egg(s)
- 10 g butter
- 1 tsp salt
- 1 pinch(s) nutmeg, freshly grated
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes
Peel the potatoes, cut into small cubes, and place them in water to prevent them from browning. Wash the potato cubes and boil them in a pot of well-salted water for about 30 minutes. Peel the shallots and cut them into small cubes. Then sauté them in a pan with a little butter until translucent. Drain the potato cubes and mash them with the milk and butter. Stir in the egg and shallot cubes and season with pepper, salt, and nutmeg. Allow the mash to cool and season again before further use. Grease a baking dish. Place the salmon trout fillet in the baking dish and cover with the mashed potatoes. Bake in an oven preheated to 180°C (fan oven) on the middle rack until the mash is lightly browned. Serve. Here is the recipe for the salmon trout fillet: https://www.chefkoch.de/rezepte/3842721585411348/Lachsforelle-in-Rotwein-mariniert-a-la-Didi.html
Facebook Comments