Salmon Hachis Parmentier

Ingredients for Salmon Hachis Parmentier

  • potatoes 120 g
  • salmon block 1 piece
  • onions 10 g
  • tomato sauce 30 g
  • milk 20 g
  • basil 3 g
  • salt & pepper
  • Malaysian palm oil

Ingredients for Rocket Salad

  • 100 g rocket salad
  • 2 tbsp Malaysian red palm oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp mustard
  • 1 tbsp honey

Preparation Hachis Parmentier

  1. Boil potatoes in salted water until tender, drain and use a potato masher to crush the potatoes, add hot milk to make it smooth.
  2. Meanwhile, heat the Malaysian palm oil in a large frying pan over medium heat. Once oil is hot, add salmon block, onions, salt and pepper. Crumble the salmon, After 5 minutes, add tomato sauce and basil leaves;
  3. Reduce the heat, cover the pan and cook for about 10 minutes, stirring occasionally.
  4. Spoon the mash potato into a casserole dish and top with the salmon tomato sauce, add another layer of mash potatoes on the top.
  5. Sprinkle over the top with mozzarella cheese and bake it at 180°C until golden and crusty on top.