Time for fish.
Fried salmon fillets. Served with potatomash with a hint of garlic.
I let a garlic clove simmer with the milk and butter to infuse the garlic flavour.
Not too overpowering, just a hint. I have tried to make mash with skimmed milk, whole milk and a
mix of cream and whole milk to try different ways. I do prefer cream/whole milk. It gives a creamier
and rich flavoured mash. With skimmed milk I think it gets too watery.
Fried salmon fillets. Served with potatomash with a hint of garlic.
I let a garlic clove simmer with the milk and butter to infuse the garlic flavour.
Not too overpowering, just a hint. I have tried to make mash with skimmed milk, whole milk and a
mix of cream and whole milk to try different ways. I do prefer cream/whole milk. It gives a creamier
and rich flavoured mash. With skimmed milk I think it gets too watery.
Salmon with garlic mash
4 servings
4 samlon fillets, about 6 oz a piece
Steamed vegetables like pak choy, cabbage or fresh spinach leaves
Make the potato mash first.
Season the salmon fillets with salt and lemon pepper and fry in a skillet with a knob of butter over medium-high
heat for 2-3 minutes on each side. It should be pink in the center.
Steam or boil the vegetables and season with salt and pepper.
If using bok choy season with salt and some sesame oil.
Garlic mash
2.2 IB potatoes (like Yukon gold or russett)
1/4 cup butter
1 large garlic clove
About 1/2 cup 50/50 cream and whole milk
Salt and freshly ground pepper
Peel and cut potatoes into small cubes. Place in a medium boiler with a steamer insert. Boil until tender and
a knife slips in and out easily. Turn off the heat.
Heat milk/cream and butter in a small saucepan over medium-low heat. Crush the garlic clove lightly with a knife
and add to the milk and let sit to infuse until potatoes are done. Remove the garlic clove.
Drain potatoes in a colander and pour back into the boiler.
Press the potatoes through a ricer or mash with a fork.
Use an handheld electric mixer an mix on medium speed while adding milk mixture in a slow stream until the mash
has no lumps and a smooth texture.
Season with salt and pepper.
4 servings
4 samlon fillets, about 6 oz a piece
Steamed vegetables like pak choy, cabbage or fresh spinach leaves
Make the potato mash first.
Season the salmon fillets with salt and lemon pepper and fry in a skillet with a knob of butter over medium-high
heat for 2-3 minutes on each side. It should be pink in the center.
Steam or boil the vegetables and season with salt and pepper.
If using bok choy season with salt and some sesame oil.
Garlic mash
2.2 IB potatoes (like Yukon gold or russett)
1/4 cup butter
1 large garlic clove
About 1/2 cup 50/50 cream and whole milk
Salt and freshly ground pepper
Peel and cut potatoes into small cubes. Place in a medium boiler with a steamer insert. Boil until tender and
a knife slips in and out easily. Turn off the heat.
Heat milk/cream and butter in a small saucepan over medium-low heat. Crush the garlic clove lightly with a knife
and add to the milk and let sit to infuse until potatoes are done. Remove the garlic clove.
Drain potatoes in a colander and pour back into the boiler.
Press the potatoes through a ricer or mash with a fork.
Use an handheld electric mixer an mix on medium speed while adding milk mixture in a slow stream until the mash
has no lumps and a smooth texture.
Season with salt and pepper.