Lemon potatoes from the oven with lamb salmon

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Carefully wash beetroot without damaging the skin and roots. Boil in boiling water for 30-40 minutes

2. 2

   Peel, wash and slice the potatoes. Peel garlic and chop finely. Wash rosemary, pluck needles from the twigs and chop coarsely. Mix potatoes with 3 tbsp. oil, rosemary, garlic, lemon juice and zest. Season vigorously with salt and pepper and spread on the fat pan of the oven. Pour on the stock and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Turn the potatoes occasionally

3. 3

   Peel and finely chop the onion. Mix vinegar, 2 tablespoons of water and mustard well. Season with salt, pepper and sugar. Add 3 tablespoons of oil drop by drop. Stir in diced onion

4. 4

   Drain the beetroot and rinse with cold water. Clean the beetroot, remove the skin. Cut beetroot into thin slices and mix well with the vinaigrette

5. 5

   Wash the meat, dab dry and season with salt and pepper. Heat 1-2 tablespoons of oil in a large, coated frying pan. Sauté the lamb salmon in it for about 4 minutes while turning. Fry over a low heat, turning over, for about 5 minutes. Wrap the finished salmon in aluminium foil and leave to rest for approx. 5 minutes

6. 6

   Cut the meat into slices. Season beetroot salad with salt and pepper and arrange on plates with potatoes and meat

Nutrition Facts

KCAL
520 kcal

CARBS
36 g

FATS
24 g

PROTEINS
37 g