Ingredients
3 medium Potatoes
3 slice Raw salmon
1 dash Salt and pepper
20 grams Butter
Method
Sources
📖
Recipe1M+
dataset
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Cultural history of salt — the mineral that shaped civilization and cuisine
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Cultural history of salt — the mineral that shaped civilization and cuisine
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peel the potatoes, and cut each into 4 even pieces (bite-sizes). chop the salmon into 3 ~ 4 pieces, lightly sprinkle salt, pepper, and sake, then let the salmon absorb the flavors. put cubed butter in a frying pan, and lightly fry both sides of the salmon, then add the potatoes. when the butter starts to bubble, lightly shake the pan, add ingredients, and simmer over medium heat. when it starts to boil again, cover with a lid, and simmer over between medium and low heat. when the liquid is almost gone, remove the lid. turn up the heat to medium. add the butter, shake the pan to evaporate the moisture and to mix everything together. when the liquid evaporates, it's done!