INGREDIENTS
This is what you need for 2 servings:
- Atlantic salmon fillet for 2 (1 - 1 1/2 lbs.)
- fry-cut potatoes
- 2 beefsteak tomatoes
- 1 lb. Normandy vegetable mix
- S&P
- fries sauce of your choice
- cooking oil
Pic1:
Atlantic salmon, fries, Normandy veggies, tomatoDirections
Pic2-4: Atlantic salmon fillet- Use a high-edged frying pan. Add 1" of your preferred cooking oil.
- Season the salmon to taste.
- Spanish-fry in oil, basting frequently by spooning the hot oil over the salmon.
Control oil temperatures. It should not start smoking = fire danger. - Cook for 15-20 minutes to desired doneness.
The meat should be opaque throughout, flake easily, without being dry.
Pic5-7:
crinkle fries- Preheat the frying oil to 350 ºF.
- Peel , wash the potatoes.
- Fry-cut potatoes, not too thin. Dry them with clean kitchen towels.
- Fry for 4 minutes in small enough batches to maintain oil temperature.
- Spread out on a clean kitchen towel and allow to cool for at least 5 minutes.
- Fry for another 4-5 minutes until desired golden-brown color.
- Drain well. Transfer to a plate with paper towels to absorb excess oil
- Season to taste.
Pic8-10:
vegetables- Combine 2 cups water and the frozen vegetables in a small saucepan.
- Season to taste.
- Bring to a boil. Reduce heat.
- Cover and simmer 5-15 minutes to desired doneness.
- Core and slice the beefsteak tomatoes.
- Serve all together with your preferred sauce.
- Enjoy.