Delicious and fragrant red fish steak with garlic and rosemary, and mashed potatoes are ideal for a side dish, but not with milk, but with truffle oil.
Ingredients: small steaks of pink salmon, rosemary, garlic, potatoes, butter, olive oil with truffle flavor, olive oil, balsamic cream sauce for serving, salt, freshly ground black pepper
Cooking method:
Preheat the oven to 180 degrees. Crush the garlic cloves with a knife and peel. Heat olive oil well in a frying pan, add garlic and rosemary sprigs, fry until fragrant. Add the pink salmon steaks and fry over high heat for 30 seconds, then salt, pepper, flip and fry on the other side for another 30 seconds.
Grease a baking dish with olive oil, put pink salmon, put garlic cloves and rosemary on top. Bake in preheated oven for 8 minutes.
Peel the potatoes, cut into medium cubes and boil in boiling water until tender for 20 minutes. Drain and save the water from the potatoes, add the butter, pour in the truffle oil, salt and mash the potatoes, adding 100 ml of water remaining after cooking.
Arrange the potatoes and fish on plates and serve with the balsamic cream sauce.