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Print Recipe
 Medallion of Salmon with Potato Tiles Recipe
The dish is prepared very quickly, the taste depends on the composition of the oil filling. The slicing of steaks that I will show you can be used without potatoes on top, such medallions look good on their own.
Course Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes, Valentine's Day Food, Vegetarian Food and Diet
Cuisine French
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Basic:
Casting:
Course Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes, Valentine's Day Food, Vegetarian Food and Diet
Cuisine French
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Basic:
Casting:
Instructions
  1. Take as many finished fillets as the guests have planned. When slicing fillets, if you do it yourself, it's better to make them thicker. So it will be more convenient to make the binding with twine, and bring the potatoes together with the fish to readiness.
    Take as many finished fillets as the guests have planned. When slicing fillets, if you do it yourself, it's better to make them thicker. So it will be more convenient to make the binding with twine, and bring the potatoes together with the fish to readiness.
  2. Cut off the ridge of the steaks and remove the triangle. Remove the lateral rib bones with tweezers. Add salt and sprinkle with white or lemon pepper.
    Cut off the ridge of the steaks and remove the triangle. Remove the lateral rib bones with tweezers. Add salt and sprinkle with white or lemon pepper.
  3. One "leg" should be turned up and inserted until it stops instead of a comb.
    One "leg" should be turned up and inserted until it stops instead of a comb.
  4. Wrap the second leg around the steak. Tie the locket with thread or twine. You can prick it with a long thin skewer.
    Wrap the second leg around the steak. Tie the locket with thread or twine. You can prick it with a long thin skewer.
  5. Prepare the filling by mixing all the ingredients. Sprinkle with herbs to taste and availability. Grease the medallions with the filling.
    Prepare the filling by mixing all the ingredients. Sprinkle with herbs to taste and availability. Grease the medallions with the filling.
  6. Peel the potatoes and grate them on a very thin grater. I used a slicer in a food processor. Salt the potatoes.
    Peel the potatoes and grate them on a very thin grater. I used a slicer in a food processor. Salt the potatoes.
  7. Spread the slices on top of the medallions with a fan, pour oil over them.
    Spread the slices on top of the medallions with a fan, pour oil over them.
  8. Bake at a temperature of 200 ° C on high heat until the potatoes are ready. It's about 20 minutes. It all depends on the thickness of the slices. Cut and remove the twine.
    Bake at a temperature of 200 ° C on high heat until the potatoes are ready. It's about 20 minutes. It all depends on the thickness of the slices. Cut and remove the twine.
  9. Serve in portions with salad.
    Serve in portions with salad.
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