Fried salmon with lemon mashed potato

Fried salmon with lemon mashed potato

Introduction:

"Chinese people always prefer raw salmon. In fact, after marinating, the taste of fried salmon can be brought out. Instead of the traditional lemon juice seasoning, we use sour and sweet black vinegar to make the fried salmon have no greasy feeling, which is more suitable for us in winter. "

Production steps:

Step 1: leave a little leaves on the mini carrot, peel, remove the leaves on the little carrot and slice

Step 2: 1 piece of chilled salmon

Step 3: cut off the four sides and grow into a square

Step 4: add sweet pepper spices and barbecue spices, marinate for 30 minutes

Step 5: cook the potatoes, press them into mud, mix in salt, mustard, black pepper, peel a little lemon, mix well, knead them into a ball and put them on the plate

Step 6: wait for the butter to melt, shake the pan evenly, add the mini carrot, fry for 1 minute, turn over

Step 7: when the carrots are turned over, put in the salmon at the same time,

Step 8: Fry salmon for 30 seconds on each side. Meanwhile, dry the washed kuju, add salt, black pepper and olive oil, mix well, put them on a plate together with the fried salmon and carrots, and pour with Italian black vinegar

Materials required:

Salmon: 1 piece

Potatoes: 1

Mini carrots: 2

Radish: 1

Kuju: right amount

Salt: right amount

Black pepper: moderate

Butter: 1 small piece

Italian black vinegar: 3 teaspoons

Raw soy sauce: half spoon

Sweet pepper flavor: right amount

Barbecue spices: right amount

Mustard: right amount

Note: 1. Salmon meat is easy to spread after frying. Be careful when turning over to avoid fish scattering. 2. Lemon mashed potatoes have microwave oven practice, upload later

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: sweet and sour