Halal Recipe for Stamppot with Salmon
Ingredients:
- 1 pounds or 680 grams potatoes (4 medium potatoes), cut into 2-inch pieces
- ½ pound or 220 grams of kale, finely chopped
- ½ cup spring onions, finely chopped
- 1 tbsp olive oil
- 1 pound or 450 grams salmon fillet, quartered
- 1/8 tsp dry fennel
- ½ cup or 100 grams of lactose-free milk
- 2 tbsp butter
- ¾ tsp salt
- 1/8 tsp white pepper powder
How to Make Stamppot with Salmon
- In a large saucepan, add water and potatoes to a simmer over high heat and cover tightly.
- Once it boils, reduce the heat and boil the potatoes again for another 10 minutes.
- Add the kale and scallions to the potato stew, then simmer until the potatoes are tender, or about 10 minutes more.
- Stir the vegetable stew twice until the end of boiling.
- Meanwhile, heat the olive oil in a medium skillet over medium-high heat until fragrant, then dip the salmon in the oil with the skin on.
- Bake the salmon until the skin is golden brown, then flip the salmon over until all the pieces are grilled.
- Take a fork to flatten the salmon and sprinkle dry fennel on top of the salmon, then turn off the heat.
- When the stew has reached 10 minutes, turn off the stove and drain the vegetables to drain the water.
- Return the vegetables to the pan, then puree or mash them all together with the milk, butter, salt and ground white pepper.
- When the potatoes and all other ingredients are smooth, place them in a serving bowl.
- Then, separate the salmon skin from the flesh and place it on top of the potatoes.
- Stamppot with grilled salmon is ready to be served.
Insha Allah this Recipe is Halal
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