Salmon and Potato Gratin
Ingredients(Servings: 2)
Directions
- Divide the fillets into four, sprinkle on the salt and pepper, and lightly cover in the flour.
- Slice the potato into 6~7 mm (0.2~0.3 in.) thick half moons. Thinly slice up the onion and break the shimeji mushrooms into small bunches.
- Heat half of the olive oil into a fry pan, cook both sides of (1) and then remove.
- Heat the remaining olive oil in the same fry pan, saute the potatoes (2), and once cooked through add in the onions and the shimeji mushrooms and continue to saute. Return (3) to the fry pan, add in the soy sauce in a circular motion and then quickly saute all ingredients together.
- Place the cheese on top and cover with a lid to melt.
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