Ingredients
- Omelette mix: 2 x eggs, 2 tsp flour, 1 Tablespoon Mixed Moroccan nuts
- 6 Asparagus
- Grated pickled Beetroot
- 100g salmon cylindrical fillet, put into the freezer for 30minutes
- Mash potato: 3 x potatoes, 500ml Milk
Build it!
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- Get the mash potato ready.
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- Preprep/dry the beetroot ready for decoration/flavour
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- Boil the asparagus for 5minutes
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- Pour the omelette mix semi-thinly into a pan at medium heat until cooked
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- Roll the omelette around the salmon and slice into 2cm thick medallions,
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- Fry on a medium heat till almost golden (+-3min each side)
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- Plate the asparagus and final placing
