Parmesan crusted salmon cutlets with fennel and haloumi rosti

The batter – mostly shredded parmesan cheese, an egg, a couple cloves of garlic, some oregano, and a bit of flour (not much) to thicken it.

Dust the cutlets in flour then smother them in the marinadey stuff and leave them for about half an hour.

This is the (blanched) fennel/haloumi/shallots/whatever concoction for the rosti, would have to ask the gf what the hell it is exactly.

MILLENIUM FALCON SALMON!