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- 4 x pieces of salmon
- 2 Tbls milk
- 1/2 tspn green onion
- 2 x egg yolks, beaten
- 3 Tbls plain flour
- 4 cups mashed potato
- 1 x egg beaten
- 1/2 cup parmasen cheese, finely grated
- 1 cup dried breadcrumbs, sifted
- 30 g butter
- 4 handfuls podded peas
- 1 handful fresh mint (chopped)
Potato and Parmesan Croquettes
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes.
Chill and then shape using into discs.
Mix the breadcrumbs with the grated parmesan cheese. Roll in flour, dip in the beaten egg, then roll through bread crumb mixture.
Fry each croquette in shallow oil until brown on all sides. Keep warm in the oven.
Mushy Minty Peas
Melt the butter in a pan with the peas and the chopped mint.
Put a lid on top and simmer for about 10 minutes.
Add a squeeze of lemon juice and season with salt and pepper.
Mash the peas for a chunky texture or blend them in a food processor for a smoother puree.
Pan-fried salmon and crispy skin
Preheat the oven to 150 degrees celsius
Lay a piece of baking paper on a tray
Using a paring knife, carefully remove the skin from the salmon.
Lay the salmon on the tray and sprinkle sea salt and chilli flakes over the skin
Cover the salmon skin with another piece of baking paper, place another tray over the baking paper, pressing the salmon skin like flowers in a book.
Bake in the oven for 60 minutes or until the skin has become crispy.
Pan fry the salmon fillets in avocado oil or another lightly flavoured oil of your choice.