Potato World dish P ot a t o w o r l d Salmon with pieces of crispy potato on a seaweed salad Y ou can see it in the layout in the restaurants, the menu, and the recipes in the magazines. We like things simple, without any hoo-ha, fresh, preferably prepared where you can see it…. then straight onto your plate! Such a dish requires special ingredients and a short preparation time. AGENDA 15-17 June 2017 Europatat congress Antwerp, Belgium www.europatatcongress.eu 31 August 2017 Weuthen Kartoffeltag Schwalmtal-Waldniel, Germany www.weuthen-gmbh.com 13 - 14 September 2017 PotatoEurope 2017 Emmeloord, The Netherlands www.potatoeurope.nl 18 – 20 October 2017 Fruitattraction Madrid, Spain www.fruitattraction.ifema.es Starter for 4, preparation time approx. 15 minutes. • 8 small, firm potatoes • 2 tablespoons of flaked almonds • 100 grams of wakamé or seaweed salad • Olive oil for frying Bring the potatoes in their skins to the boil in salted water. Cook for approx. 10 minutes. Rinse the potatoes under cold water, break them into halves and leave to cool. Meanwhile, roast the almond flakes in a dry frying pan (approx. 5 minutes) on a low heat until golden brown. Spread out the wakamé or seaweed salad onto the plates. In a small pan, heat a little oil (the oil is hot enough when a piece of potato starts spluttering). Meanwhile, in a frying pan, heat one tablespoon of oil. Fry the salmon for 2 minutes on each side on a medium heat (if the salmon has a skin, first fry the skin side until crispy). Fry the potato pieces in the hot oil for 2 to 3 minutes until crisp and brown. Sprinkle with ground salt and pepper. Take the salmon out of the pan and place on the wakamé. Add fish sauce, lemon juice and ginger syrup to the remaining oil in the pan. Put the potatoes pieces on the plates, pour the dressing over them and sprinkle with almond flakes. Tip: Also delicious as a main course! Double the salmon and the potatoes and roast some lovely vegetables (green asparagus, carrot, pieces of spring onions or yellow peppers). Ingrid van den Arend • 8 small pieces of salmon (300 grams) • 1 tablespoon of fish sauce • ½ tablespoon of lemon juice • 1 tablespoon of ginger syrup 8 -10 November 2017 Variety presentations Various companies, The Netherlands 12-18 November 2017 Agritechnica 2017 Hannover, Germany www.agritechnica.com 22-23 November 2017 British Potato Harrogate, Great-Britain www.bp2017.co.uk 10 - 12 Januari 2018 PotatoExpo Orlando, USA www.potato-expo.com 19- 28 Januari 2018 International Grüne Woche Berlin, Germany www.gruenewoche.de 7 – 9 Februari 2018 Fruitlogistica Berlin, Germany www.fruitlogistica.com Potato World magazine Publisher Aardappelwereld BV Address van Stolkweg 31 P.O. Box 84102 2508 AC DEN HAAG Netherlands tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Website: www.PotatoWorld.nl Editorial Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Advertising and Subscriptions Herman L. Vorst Tel. : +31 (0)70-3589331 Fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Subscription rates € 75,00 © Aardappelwereld BV No part of these articles and/or illustrations may be reproduced without the prior written permission of the publisher. Publisher and authors state that this magazine has been compiled in good faith and with the greatest care. Consequently, they accept no liability whatsoever for any damage that is the result of acts and/or decisions that are based on the information provided. Translations Ineke Touber Printer De Swart bv, The Hague NL 54 Potato World 2017 • number 2 Pagina 55
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