2 strips of Bacon – baked, chopped(for garnish)
350g - 400g Salmon (rainbow trout)fillet , season with alce nero olive oil, salt and pepper
DIY Mixed Sauce:
1 tbsp alce nero balsamic vinegar
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp honey
Some black pepper, dried rosemary, dried parsley, garlic powder and olive oil
Preheat oven 220C
Bake salmon for 5-8mins, pour sauce over it, back to oven bake for 5 mins, topped with cheese, bake for another 5-10 mins.
600g potatoes, peeled n cut small cube.
1 cup chicken stock( homemade)*OR Instant chicken broth
3 - 4 tbsp milk (warm)
2 tbsp butter
Salt and pepper
1. Place potatoes into a pot, add chicken stock n top up with cold water till covered the potatoes by at least 1 inch. Bring to boil.
2. When potatoes are done, transfer ONLY the potatoes into a large mixing bowl.
Add butter to the steaming hot potatoes n mix well. Mash the potatoes with a masher or fork. Add in milk, (salt n pepper to taste). Continue mixing until all ingredients are well incorporated.