Ingredients
Instructions
Meat
Cut salmon portions several times from the skin side, place them skin down on a cutting board, sprinkle with lemon juice and let it rest for an hour. Then season the meat on both sides with salt and pepper and fry in oil with a little butter, two crushed garlic cloves, and a sprig of fresh rosemary. Side dish: approx. 2kg of potatoes (peeled and washed), salt, dried rosemary, dried garlic, butter.
Slice the potatoes thinly (you can use a mandoline slicer), dry them with a cotton towel, place them in a bowl, sprinkle with salt, rosemary, and dried garlic (you can choose the seasoning according to taste) and mix thoroughly. Then spread several slices on a cutting board so that they slightly overlap and roll them up, creating the base of a rose, place more slices around the edge and firmly hold in your fingers. Place the partially rolled rose in a buttered hole in a muffin tin, press a couple of slices from each side around the edge to completely fill the hole.
Bake for about 30 minutes at 160 degrees. Before finishing, brush the top with melted butter. Carefully remove the finished roses from the mold using a spoon and fork so that the flowers do not fall apart before arranging them on a plate.
