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Peel pumpkin and potatoes. Prick out balls from the
potatoes, peel and dice pumpkin. Boil both separately in salted water
until al dente. Froth up butter, toss vegetables and season with salt,
pepper and nutmeg.
Season salmon with salt and pepper. Heat oil in a pan and fry the fish
on both sides. Remove from pan and keep warm. Toss butter in frying
residue and stir in herbs.
Serve the salmon with sauce and vegetables. |
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