Peppered Salmon Escalope on Potato Salad – *

(*) crush and sieve pepper with basil oil (use only coarse grains).

Lightly season salmon cutlets with the seasoning salt and lightly turn the top of the salmon cutlet in the pepper to the other side (not too much pepper should remain on the salmon).

Boil down the potatoes with the peel, remove the peel and cut into fine slices. Mix with the yogurt, soup and juice of one lemon and season to taste. Whisk the olive oil with the basil very finely.

Fry the salt cutlets with the pepper side in the hot peanut oil, turn to the other side, add fresh butter and roast in the stove at 150 o about Five minutes rose.

Arrange potato salad in a plate, place salt cutlets on top, crown with a few drops of basil oil and garnish with a basil leaf.

Tip: Always use aromatic spices to enhance your dishes!

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