Mains · Finnish

Harissalohi

Name: Harissalohi
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 500 g potatoes yellow bag; 2 tbsp extra virgin olive oil; 1 tbsp harissa paste; 1 pkt Kalaneuvos Fresh Rainbow Trout Fillet piece 500 g; 0.5 tsp salt; 1 tbsp extra virgin olive oil; 1 tbsp harissa paste; 1 tbsp runny honey; 0.5 orange 175 g; 0.25 ps thin green beans 300 g each · frozen; 0.25 prk light salad cheese cubes 365 g/200 g each; 2 dl Greek yogurt; 1 tbsp harissa paste; 1 tbsp orange juice; 0.5 tsp salt; 0.25 tsp black pepper

Versatile and gently spicy harissa paste brings plenty of flavor to baked salmon. Toss the roasted potatoes in the harissa paste too, and use it to season the yogurt sauce.

Smarrig Kitchen11mo

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Halve the washed potatoes. Measure the oil and harissa paste into a bowl. Add the potatoes and mix.
2
Place the potatoes in an oven dish. Roast in a 225-degree oven for about 30 minutes.
3
Season the rainbow trout fillet piece with salt. Cut the rainbow trout into four pieces and transfer them to the oven dish among the potatoes. Mix the olive oil, harissa paste, and honey together. Brush the spice mixture over the rainbow trout fillet pieces.
4
Slice half of a washed orange. Arrange the orange slices in the oven dish. Crumble the salad cheese cubes on top and finally add the frozen green beans.
5
Lower the oven temperature to 175 degrees and cook for another 10-15 minutes.
6
Mix the ingredients for the yogurt sauce together. Let the flavors blend in the refrigerator for about 10 minutes.
7
Serve the yogurt sauce with the harissa rainbow trout, potatoes, orange slices, and beans.