The washed and dried fish season with salt and pepper. Coat in flour. Then fry in olive oil. Add garlic, green onion and cumin and fry it all together. Add wine, cut potato and paprika. Pour some water inside and simmer on low heat for about 20 minutes. Afterwards take the fish out and reduce the sauce by stirring constantly. The defrosted green peas fry in olive oil for ca. 3 minutes. Add arugula and pour some wine to it. Simmer till the peas get tender, season with salt and pepper. Serve the fish on salad prepared from peas and arugula.
200 g salmon fillet
100 g flour
60 ml white wine
1 red paprika
1 potato
1 green pepper
2 tablespoons of olive oil
1 garlic clove
½ teaspoon of cumin
arugula
parsley
salt, pepper