Salmon potato
Instructions
Soak in cold water the potatoes sliced thinly.
Drain and dry them, then superimpose different slices of potato to form well pressed discs 4 and fry them in a pan with a little oil.
Beat eggs with cream and melted butter, dilute with grapefruit juice, add the liqueur, salt and pepper and let thicken in a Bain-Marie.
Sprinkle the potatoes with salt, cover with the sauce and salmon.
Ingredients and dosing for 4 persons
- 2 potatoes
- 8 slices of salmon
- 50 g of butter
- 2 egg yolks
- 100 G = = Cream
- 1 grapefruit
- Olive oil
- Salt
- Pepper
- 1 tablespoon of aniseed liqueur