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RICED POTATOES
1 kg starchy potatoes
150 g melted butter
salt and white pepper from a grinder
parsley to garnish
SALMON STEAKS
whole Atlantic salmon fillet
salt and white pepper from a grinder
oil for cooking
prawns, lemon and fresh dill to garnish
GRIDDLED VEGETABLES
2 zucchini
4 Italian sweet peppers
2–3 parsnips
1 bag of long-stem broccoli
salt and black pepper from a grinder
thyme sprigs to garnish
oil for cooking
HOLLANDAISE SAUCE
100 g butter
2 room temperature egg yolks
1 tbsp champagne vinegar or other wine vinegar
2 tbsp water
2 tbsp lemon juice
0.5 tsp salt
a few twists of white pepper from a grinder
RICED POTATOES
Peel the potatoes and boil them well in salted water.
Melt the butter by gently heating it in a pan or the microwave.
Drain the water out of the pan and rice the potatoes into a greased baking dish. Season with ground white pepper and check the salt. Add the melted butter and stir by gently lifting. Bake the riced potatoes in the oven at 225 degrees on the top rack for about 15 minutes.
Garnish with chopped parsley and serve.
SALMON STEAKS
Melt the butter in a pot. Let sit for a few minutes. Carefully drain the clarified butter into another dish, leaving the sediment in the pot.
Measure the egg yolks, vinegar and water into a small pot. Heat the mixture slowly while constantly mixing until it is light and fluffy.
Lift the pot off the stove. Add the clarified butter slowly in a thin stream while whisking. Season with lemon juice, salt and pepper.
Remove any bones and the belly from the salmon and cut the ends of the fillet to make them even. Cut the salmon into pieces of about 5 cm. Make a deep cut in the middle of the piece all the way to the skin, avoiding breaking the skin. Flip the piece to make a steak. Spread oil on a griddle pan and heat the pan. First, fry the steaks on the “hinge side” for about 2–3 minutes, flip them and fry the other side as well.
When the salmon steaks are ready, place them in a serving dish and garnish with prawns, lemon and dill sprigs.
GRIDDLED VEGETABLES
Wash and dry the vegetables carefully.
Cut the zucchini and parsnips lengthwise into large slices. Cut the Italian sweet peppers in half lengthwise and remove the seeds. Cut out the ends of the long-stem broccoli. Season with salt and pepper. You can pour a little bit of oil to the vegetables before cooking.
Heat a griddle and spread a light coating of oil on it. Grill the vegetables until they get a beautiful color and place them in a serving dish. Garnish with fresh thyme sprigs.
HOLLANDAISE SAUCE
Melt the butter in a pot. Let sit for a few minutes. Carefully drain the clarified butter into another dish, leaving the sediment in the pot.
Measure the egg yolks, vinegar and water into a small pot. Heat the mixture slowly while constantly mixing until it is light and fluffy.
Lift the pot off the stove. Add the clarified butter slowly in a thin stream while whisking. Season with lemon juice, salt and pepper.
We welcome retailers who value style, quality, a wide range of kitchen products and excellent value for money.
Maku kitchen life products are sold in well-stocked department stores and supermarkets across the country.
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tel. 03 2521 211
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