INGREDIENTS
• 250 grams of Salmón de Chile fillets, divided into 2 portions
• salt to taste
• ½ tbsp of oil
• 350 grams of potatoes
• Vegetable oil for frying
PREPARATION:
Salmon:
1. Season the salmon fillets with salt. Meantime, heat a nonstick skillet lightly oiled.
2. Place the salmon fillets with the skin down in the pan. When the meat near the skin is changing color, turn the salmon over and finish cooking (for about 4 minutes).
Potato options:
- French style fried potatoes:
1. Wash the potatoes well and scrub the peel.
2. Cut the potatoes into thin sticks, with the peel.
3. Heat the oil over a high heat, and then add the potatoes, little by little, and cook until they are soft and golden.
4. Remove with a strainer, dry on absorbent paper, season with salt and serve.
- Prussian potatoes:
1. Wash thoroughly and peel the potatoes.
2. Using a wavy vegetable slicer, cut the potatoes into slices, alternating the sides of the cut, so that the slices form "potato screens."
3. Heat the oil over a high heat and then add the potatoes, little by little, and cook until they are soft and golden.
4. Season with salt and set aside.
Suggestion: you can also prepare the potatoes in the oven. Cut them in the form of a canoe and put in the oven at 200 ° C with salt and oil, for 30 minutes. Shake the roasting pan halfway to ensure that the potatoes cook and brown on all sides.
