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.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
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.
  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.
  3. 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.
  5. 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.
  7. 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.
  9. Serve in portions with salad.
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