Salmon Medallion under Potato Tiles

The dish is made very quickly, the taste depends on the composition of the oil filling. The cutting of steaks that I will show can be used without potatoes on top, such medallions look good on their own

Ingredients

• trout (steaks) - 2 pieces
• potatoes (medium) - 2 pieces
• salt
• white pepper
• fill
• olive oil - 4 tbsp. l.
• lemon juice - 2 tbsp. l.
• salt - 1 pinch.
• rosemary
• oregano
• parsley
• thyme

Directions

1. Take as many ready-made fillets as guests are planning. Fillet cutting, if you do it yourself, is best done thicker. So it will be more convenient to do twine tying, and bring potatoes to readiness together with fish.
2. Trim the spine of the steaks and remove with a triangle. Remove the lateral rib bones with tweezers. Season with salt and sprinkle with white or lemon pepper.
3. Tuck one "leg" and insert it all the way instead of the ridge
4. Wrap the second "leg" around the steak. Tie the medallion around with thread or twine. Can be stabbed with a long thin skewer. Prepare the fill by mixing all the ingredients. Add spicy herbs to taste and availability. Lubricate the medallions with pouring.
5. Peel the potatoes and grate very thinly. Salt the potatoes.
6. Spread the slices over the medallions in a fan, pour over with oil.
7. Bake at 200 C and top heat until the potatoes are tender. It's about 20 minutes. It all depends on the thickness of the slices. Cut the twine and remove. Serve in portions with salad.