Salmon and prawns pan with roasted potatoes and lemon yoghurt dip

Name: Salmon and prawns pan with roasted potatoes and lemon yoghurt dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g frozen shrimps (20-25 pieces; without head and shell); 600 g Potatoes; 5 TABLESPOONS Oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp black pepper; 250 g Whole milk yoghurt; 1 TABLESPOON Lemon juice; 1-2 Garlic cloves; 3-4 Stem(s) Dill; 7-10 Tbsp Salt; 1 pinch Sugar; 500 g young leaf spinach; 500 g Salmon fillet

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g frozen shrimps (20-25 pieces; without head and shell)
600 g Potatoes
5 TABLESPOONS Oil
7-10 Tbsp coarse sea salt
7-10 Tbsp black pepper
250 g Whole milk yoghurt
1 TABLESPOON Lemon juice
1-2 Garlic cloves
3-4 Stem(s) Dill
7-10 Tbsp Salt
1 pinch Sugar
500 g young leaf spinach
500 g Salmon fillet

Directions

1
Rinse and defrost the prawns. Wash the potatoes thoroughly and cut them lengthwise into slices. Put them on a fat pan of the oven, sprinkle with 2 tablespoons of oil and season with sea salt and pepper.
2
Mix and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Mix yoghurt and lemon juice. Peel garlic and chop finely. Wash the dill and chop finely, except for a little for garnishing.
3
Mix yoghurt with garlic and dill, season with salt, pepper and sugar. Clean and wash the spinach. Heat 1 tablespoon of oil in a pot. Add the spinach, 5 tablespoons of water and 1 pinch of salt, collapse the spinach.
4
Wash the fish, dab dry and cut into cubes. Rinse shrimps again and pat dry. Heat 2 tablespoons of oil in a coated pan. Fry the salmon for approx. 4 minutes, turning the prawns for 2 minutes.
5
Fold in the spinach. Arrange the potato wedges on plates with the salmon and prawns pan and a dash of yoghurt. Add the rest of the yoghurt.