INGREDIENTS
- – White salmon 300 g (penca).
- – Olive oil 20 cc.
- – Eneldo 20 g.
- – Lemon 1 unit.
- – Quaint mustard 20 g.
- – Salt and black peppercorns.
- Garrison:
- – Potatoes 300 g.
- – Butter 100 g.
- – Milk 50 cc.
- – Lemon juice 50 cc.
- – Ardour fruit pulp (seedless) 50 g.
- – Salt and pepper.
- Carrot mayonnaise:
- – Boiled carrots 100 g.
- – Olive oil 30 cc.
- – Parsley 2 g.
- – Grated ginger 1 g.
- – Salt and pepper.
- Crunchy:
- – Toasted almonds 100 g.
- – Syrup 100 cc.
- – Others:
flowers, pomegranate, dill, cilantro and lime.
Get pleasure from a scrumptious dish of white salmon with aromatic mashed potatoes and carrot mayonnaise
PROCEDURE:
1. For the mash, place the washed and skinned potatoes in a pot with water and salt. Go away till they’re tender. Take away and take away the pores and skin, mash with a potato masher, add the butter, salt, pepper and milk. End with the lemon juice and keenness fruit pulp. Reserve. It needs to be a creamy and clean puree.
2. For the carrot mayonnaise, boil the carrots, place them with the remainder of the components in a mixer and blend till the specified consistency is achieved. Put the preparation in a child bottle.
3. For the almond crunch, toast the almonds and move them via the syrup. Dry within the oven for a couple of minutes and take away. Chop into irregular items.
4. For the fish, make a dressing with the olive oil, lemon zest and juice, chopped dill and mustard.
5. Clear the white salmon stalk and place it in a extremely popular pan, putting it on the pores and skin facet. Let it brown, season with salt and pepper and add somewhat dressing. Cowl to finish cooking.
6. Take away from warmth, and serve over mashed potatoes. End with the carrot mayonnaise, flowers, crunchy almonds and recent herbs.
