Rootsteak with teriyaki salmon cubes

Name: rootsteak with teriyaki salmon cubes
Total time: 30 min
Yield: 4
Ingredients: 400 gram salmon fillet; 4 tablespoon wok sauce teriyaki; 1 kilogram crumbly potato; 3 tablespoon sunflower oil; 700 gram root; 1 onion; 1 fresh ginger; 100 milliliters milk; 2 tablespoon olive oil; 2 tablespoon Sesame seed

Ingredients

400 gram salmon fillet
4 tablespoon wok sauce teriyaki
1 kilogram crumbly potato
3 tablespoon sunflower oil
700 gram root

1 onion
1 fresh ginger
100 milliliters milk
2 tablespoon olive oil
2 tablespoon Sesame seed

Directions

Spoon the salmon cubes with the wok sauce. Meanwhile, cook the potatoes until done.
Heat 2 tablespoons sunflower oil in a skillet and fry the carrot. Add the onion and ginger and fry for about 5 minutes. Season with salt and pepper.
Drain the potatoes, let dry and crush well. Stir in the milk and olive oil to a creamy puree and season with salt and pepper. Put the baked carrot through and keep warm in the pan.
Heat the rest of the sunflower oil in a frying pan and fry the salmon cubes on high setting for 1 minute. Sprinkle with sesame and cook briefly until the sesame seeds lightly discolour.
Spoon the stew into deep plates and spread the salmon cubes over it.