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Ingredients
Salmon with Carrots and Wild Garlic Oil
- Ingredients
- 700 grams waxy potatoes
- 500 grams carrots
- 600 grams Wild salmon
- lemon juice
- 1 Tbsp melted butter
- salt
- freshly ground peppers
- olive oil (For brushing)
- freshly grated Nutmeg
- 2 Tbsps vegetable oil (for cooking)
- 200 grams Wild garlic
- 100 milliliters olive oil
Peel and rinse potatoes, steam for about 8 minutes in a steamer.
Peel carrots and cut into thin sticks. Rinse salmon and pat dry, sprinkle with lemon juice.
Remove potatoes and let cool.
Combine carrots with butter, season with salt and pepper and cook for 10 minutes into the steamer. After about 3 minutes, place fish onto carrots and season with salt and pepper, drizzle everything with olive oil.
Grate potatoes, season with salt, pepper and nutmeg. Heat oil in a pan and place little piles of potato mixture into it. Flatten slightly and cook until golden brown on both sides. Drain on paper towels. Prepare all pancakes in the same manner.
Rinse and shake dry wild garlic. Puree with olive oil in a blender. Season with salt, pepper and a dash of lemon juice.
Coarsely separate salmon with a fork and arrange on plales with carrots and potato pancakes. Drizzle with wild garlic oil and serve.