Cooking time: 1 hour
What you need (4 servings):
800 g salmon filets on the skin
200 g cherry tomatoes
3 to 4 sprigs of thyme
olive oil
salt, freshly ground black pepper
For the mashed potatoes:
500 g potatoes
3 garlic cloves
100 g soft curd cheese
200 g grated parmesan cheese
50 g butter
2 eggs
1 tbsp potato starch
salt
How to prepare:
Step 1: Descale the fish, rinse and dry. Salt and pepper the fish.
Step 2 For the mash, boil the peeled potatoes until soft in salted boiling water, then mash together with butter.
Step 3: Add the pressed garlic, Parmesan and cottage cheese, then stir in the eggs whisked with the starch and stir to combine. Keep the mashed potatoes warm.
Step 4 Place the fish on a foil-lined baking sheet greased with oil and sprinkle with thyme. Place the cherry tomatoes next to them (cut the larger ones in half). Spread the mashed potatoes on top of the fish.
Step 5 Put the tray into a preheated 200°C oven and bake until golden brown, 25 minutes.