Lamb salmon in herb coating with potato vinaigrette

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Clean and wash the zucchini and carrots. Dice carrots finely, slice zucchini into thin slices. Peel shallot and cut into fine cubes.

2. 2

   Wash parsley, dab dry and chop. Drain the potatoes, peel. Mash potatoes finely. Mix with vinegar, oil, diced shallot, salt and pepper, put aside. Wash thyme, dab dry.

3. 3

   Pluck the leaves from the stems, except for something to garnish. Peel the garlic and press it through a garlic press. Wash the meat and dab dry. Heat olive oil in a pan and fry the meat all around.

4. 4

   Season with salt and pepper, spread with thyme and garlic. Place in an ovenproof, flat dish, pour a good 1/8 litre of water on top and bake in a preheated oven (electric range: 175°C/ gas: level 2) for about 12 minutes.

5. 5

   Wrap in aluminium foil and let it rest for about 10 minutes. Dissolve roast with a little water, pour through a sieve and stir into the potato vinaigrette. Pour into a small bowl and sprinkle with parsley.

6. 6

   Steam the carrots for 5-8 minutes in little boiling salted water. Add zucchini slices and cook for 1-2 minutes. Drain on a sieve. Heat the fat in a pot and toss the vegetables in it.

7. 7

   Season with lemon pepper and arrange on a plate. Cut the meat into slices and place on the vegetables. Serve garnished with thyme. Serve with fresh rye baguette.