- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Delicious Fipinlandesas: A perfect combination of fish and chips, essential for a quick and healthy snack.”
What you need to know
- Fresh salmon and peeled, cubed potatoes are the main ingredients.
- Olive oil and heavy cream add flavors.
- Gradual cooking ensures perfectly cooked fish.
- Creamy texture of the ingredients.
- Variations adding carrots or light heavy cream.
Ingredients
Main
- 2 cups peeled and cubed potatoes
- 300g of fresh salmon, cut into cubes
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 cup of fresh cream
- Salt and pepper to taste
- 1 tablespoon of fresh dill, chopped
- Use new potatoes for an even creamier texture.
- Try adding cubed carrots for a sweeter touch.
- Dill can be replaced with chives or parsley, depending on your taste.
- For a lighter version, use light cream.
- Serve accompanied by rustic breads to complement the meal.
Instructions
Principal
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Incorporate the potato cubes and mix well.
- Drizzle with water until the ingredients are covered and add salt to taste.
- Let it cook for approximately 20 minutes, or until the potatoes are tender.
- Add the cubed salmon and cook for 10 more minutes, until the fish is cooked.
- Reduce the heat and add the heavy cream, mixing gently.
- Finish with chopped fresh dill and adjust salt if necessary.
- Remove from heat and serve hot on a beautiful plate.
- Decorate with more dill if desired.
Chef's tips
- Add diced carrots for a sweeter touch.
- For a lighter version, use light heavy cream.
- Reduce the heat before adding the heavy cream to avoid lumps.
Variations
- Add diced carrots for a sweeter touch.
- Replace dill with chives or parsley.
- Use light cream for a lighter version.
Substitutions
- Dill can be substituted with chives or parsley.
- Carrots can be added in cubes to give a sweeter touch.
- Light heavy cream can be used for a lighter version.
How to store
Serve hot on a beautiful plate and garnish with more dill if desired. Leave the dessert at room temperature for up to 2 days.
Can it be frozen?
- It cannot be frozen directly, as the fish may release substances that can damage the freezing process.
- To freeze, reserve the cooked fish and potatoes separately.
- Defrost the fish and potatoes, mix them, and continue with the recipe.
What to serve with
- Serve accompanied by rustic breads to complement the meal.
- Homemade bread is an excellent option to accompany.
Frequently asked questions
How can I make this recipe lighter?
Add light heavy cream instead of fresh heavy cream.
Can you add salami to the fish?
No, salami is a meat that does not pair well with fish.
Can I freeze this recipe?
It cannot be frozen directly, as the fish may release substances that can damage the freezing process.
Can I add carrots to the recipe?
Yes, add diced carrots for a sweeter touch.
How long can I leave this recipe at room temperature?
Leave the dessert at room temperature for up to 2 days.
You might also like
