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Salmon loin, potatoes galette, and red cabbage with raspberry vinegar

Serves: 10
Ingredients
Salmon fillet skin on.............1.6 kg
Olive oil.....................10 ml
Salt and pepper..............To taste
Potato galette
Potato ..............................600 gms
Milk............................1/2 ltr
Flour..........................80 gms
Eggs.......................6 pcs
Cream.......................60 gms
Butter.........................Small dollop
Salt, Pepper, nutmeg.................To Taste
Shredded red cabbage
Red cabbage....................500 gms
Rasberry vinegar................5 ml
Virgin olive oil......................10 ml
Dill.......................20 gms
Method
Cut the salmon in 140 gms portions. Cook the skin side only.
Boil the potatoes and remove 500gms. Mix it with the other galette ingredients and cook in a pan with clarified butter until brown.
Shred the red cabbage then blanch in water. Strain, then add the vinegar, olive oil, dill leaves, salt and pepper.
On a bed of red cabbage, arrange the salmon. On the top add the potato galette.

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