275g Regal Salmon Fresh Cuts Stir Fry
4 baking potatoes, like Agria
2 egg yolks
1 teaspoon sumac
1 teaspoon Dijon mustard
2 tbsp lemon juice
1 tbsp white wine vinegar
300ml olive oil
1 cup plain flour
2 eggs, beaten
1 cup panko crumb
Take the Regal Salmon Fresh Cuts Stir Fry from the fridge and allow to rest at room temperature for 10 minutes.
Preheat oven to 200°C. Peel the potatoes and cut into wedges. Dry the potato wedges with absorbent kitchen paper. Spread the wedges over a baking tray and spray well with spray olive oil and sprinkle with freshly ground black pepper. Bake in oven for 25-30 minutes until golden brown and tender.
Make the mayonnaise, by putting the yolks into a bowl with a pinch of salt and the mustard and beat well with a whisk. Add the lemon juice and sumac and continue to whisk. Slowly add the oil, a few spoonfuls at a time, and keep whisking allowing the mix to thicken and emulsify. Season to taste with salt and freshly ground black pepper. Flavour with extra lemon juice if needed.
Lay out three bowls with flour, egg wash and panko crumb. Dip each piece of salmon in the flour and coat well. Then dip into the egg wash and then panko crumb. Set aside.
Place the pieces of Regal Salmon on a baking tray and spray with olive oil. Place the tray in the oven and cook the salmon pieces for 6-7 minutes until the coating starts to brown. They will need to be turned during the cooking process.
Serve the baked chips and salmon pieces with a fresh salad, sumac mayonnaise and plenty of salt and freshly ground black pepper.
We've noticed you're in North America
Would you like to visit our North America site?