Summary

Ingredients

• 8 sticks lemongrass
• 400 g salmon fillet (s), (fresh or frozen oods)
• 8 clove (s) garlic
• 100 ml olive oil
• 12 slices Parma ham
• 1 kg potato (s)
• 400 g carrot (s)
• 5 bay leaves, fresh
• 0.5 ½ bunch parsley, fresh
• 3 sprigs rosemary
• 2 teaspoons sea salt, coarse

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Instructions

1. Based on 2 recipes that I once cut out of a newspaper, I made my own.
2. Cut the salmon into 24 cubes, halve the ham slices lengthways. Wrap each cube of salmon with half a slice of ham and skewer 3 of each on a stalk of lemongrass. For frozen goods, simply skewer with a metal skewer and then skewer onto lemongrass.
3. Mix 5 tablespoons of olive oil with 2 pressed garlic and brush the salmon skewers with them.
4. Peel the potatoes and carrots, cut the potatoes into wedges and the carrots into oblong slices.
5. Put both in a bowl and mix with the remaining olive oil and the finely torn bay leaves, the sea salt, the chopped rosemary, the chopped parsley and the remaining chopped garlic, then place on a baking sheet.
6. Preheat the stove to 190 degrees, add the potato and carrot tray and let it bake for about 10 minutes. Then turn the vegetable mixture once and bake for another 10 minutes. The baking time varies depending on the type of potato, just try it in between.
7. In the meantime, fry the salmon skewers in a non-stick pan for about 4 minutes on each side, keep warm until the potatoes are ready.
8. Fresh coleslaw tastes good with it.