Salmon Enrobed in Crispy Potatoes with Creamy Cucumber Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 524 kcal | (25 %) | ||
| Protein | 39.1 g | (40 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 23.8 g | (16 %) |
Ingredients
- For the salmon
- 4 Salmon (150g)
- 2 Tbsps lemon juice
- salt
- ground peppers
- 4 Tbsps Pastry flour
- 4 Tbsps Dip (Mayonnaise and mustard spice paste)
- 4 potatoes
- 2 Tbsps olive oil
- For the sauce
- 2 cups Natural yogurt (150g)
- 200 milliliters
- 4 Tbsps Dip (Mayonnaise and mustard spice paste)
- 1 garlic clove
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 Cucumber
Preparation steps
For the salmon, carefully pat dry salmon fillets, then cut in half and brush with lemon juice. Season with salt and pepper and dredge lightly in flour. Brush mustard spice paste on all sides until salmon is coated.
Scrub potatoes, peel and grate coarsely, then sprinkle with salt. Dip salmon fillets in potatoes and press carefully and firmly to coat salmon with shredded potatoes. Heat oil in a pan and fry salmon pieces until golden brown on each side, turning carefully, for about 5 minutes.
For the sauce, stir together yogurt, milk and mustard spice paste in a bowl. Peel garlic and squeeze through a press into sauce and stir. Mix in oil and lemon juice until smooth. Season with salt, pepper and sugar.
Rinse cucumber, wipe dry and cut in half lengthwise, then scrape out seeds with a spoon. Very finely dice half of cucumber flesh and mix into sauce. Cut other half of cucumber into slices.
To serve, arrange sauce and cucumber slices on plate. Top with salmon enrobed in crispy potatoes.
