Salmon Steaks with Potatoes
- 4 cups small potatoes
- 3 Tbsps butter
- 4 Salmon steak (each weighing approx. 200-250 g)
- freshly ground peppers
- 4 Tbsps lemon juice
- 2 Tbsps olive oil
- 1 bunch Sorrel
- red Basil (a few)
1 Small pot, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Mandoline, 1 Whisk, 1 Piping bag, 1 Plastic wrap, 1 Citrus juicer, 1 Pastry tip, 1 Large knife
Season the salmon steaks with salt and pepper and sprinkle with half of the lemon juice and the olive oil. Leave to stand for about 20 minutes.
Wash or scrub the potatoes well and cook in salted water for 20-30 minutes, or until done.
Wash the sorrel and basil and shake dry.
Grill the salmon steaks on a hot barbecue for about 3–4 minutes each side. Then season again with salt and pepper and put onto plates with the drained potatoes. Add the sorrel and basil leaves and serve sprinkled with the rest of the lemon juice.